Wednesday, October 30, 2013

Stir-Fried Vegetarian Rice Stick Noodle


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.



Ingredients:

Button mushroom, sliced
Red bell pepper, sliced
Carrot, sliced
Celery, sliced
Jalapeno, sliced
Green onion, sliced
Garlic, minced
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.

Method:

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.


3 comments:

tigerfish said...

Yes I think with any "rice" product, the longer you cook (including any forms of re-heat), the more mushy it becomes. I have also tried stir-frying this kind of thick bee hoon before. Good on just that day and does not really keep well.

Sonia ~ Nasi Lemak Lover said...

Your plate of fried noodles is perfect for a quick lunch..

Phong Hong said...

Oh yummy! Love all the veges and colors.