This was our first time trying the Jianxi rice stick and to be honest, I don't think it is suitable for stir-fry because the noodle is soft and not the chewy kind. So, it would disintegrate when stir-frying. The above picture is still fine but when I tried to heat up the leftover the next day by stir-frying it (trying to cut down on microwave usage by heating food up the traditional way), the noodle really broken out into smaller pieces. Next time I would use this rice stick noodle in soup or as a cold dish.
My vegetarian rice stick noodle, again trying to incorporate as many different colors superfood as possible.
Button mushroom, sliced
Red bell pepper, sliced
Green onion, sliced
1 bowl of sliced romaine lettuce (not in picture)
1 packet of Jiangxi rice stick (fine), boil in water until soften, drain and set aside.
Sauce: oyster sauce, dark soy sauce, fish sauce, sugar, white pepper, sesame oil.
1. Heat up your wok, when hot, add in oil. Then, add in garlic and white part of green onion, stir-fry until slight yellow, add in celery, red bell pepper and carrot, stir-fry well. Add in mushroom and jalapeno, stir-fry well.
2. Add in pre-cooked noodle and sauce ingredients, mix to blend well. Add a little water if needed. Lastly, add in the green part of green onion, stir and serve hot.