Stir Fry Noodles are a staple in Asian culture. What can I say we love our noodles! This simple stir fry noodles is light and delicious . It is perfect for your next dinner plan. Also, it another one of those recipes that you can really choose what to add!
INGREDIENTS:
- 220g rice noodle
- 300g shrimp
- 300g BBQ pork
- 300g Pickled Sour Mustard
- 85g Chinese Celery
- 2 eggs
- 6 dried mushrooms
- 3 tbsp Sha Cha Sauce
- 1 tsp Chili Bean Sauce
INSTRUCTIONS:
Peel off, wash and remove shrimp’s intestines. Dry them up thoroughly.
Stir well after removing the egg shell. Add 1 tsp of oil and fry them to become egg cake. After that , cut them into strips.
Cut and remove the stems of dried mushrooms. Leave them for further use (refer “Winter Melon Soup Recipe”). Immerse mushrooms in water until they become soft. Cut them into strips. Boil them with one cup of water for about 15 minutes. The water and mushrooms are reserved for further use.
Immerse the pickled sour mustard for about 20 minutes and cut into strips. Put them into the wok without adding oil for about 1 minute on medium heat. And then add 1 tbsp of oil and 1 tsp of sugar. Fry them evenly and put aside.
Cut BBQ pork into strips. If you feel like your local BBQ pork isn’t good enough, try our “Barbecue Pork Recipe “.
Remove the leaves of celery for future use. Try our “Tomato Potato Soup Recipe”. Cut the celery into pieces.
Prepare one wok with hot water and add 1 tsp of oil on high heat. Add rice noodles and boil for about 1 minute. Strain.
Add 1 tbsp of oil and fry the shrimp on high heat. Then add ½ tsp of black pepper and fry them until they become golden.
Add 1 tsp of oil, sha cha sauce and chile bean sauce on medium heat. Add mushrooms, rice noodles, ½ tsp of salt, ½ tsp of soy sauce and half cup of water. Fry them evenly.
Add pickled sour mustard, BBQ pork, egg strips, celery pieces and shrimps. Fry them evenly and Serve.
TIPS
- Each brand of rice noodles absorbs water differently, so add water along the way when needed to keep the rice noodle soft.
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Stir Fried Rice Noodles with Sha Cha Sauce (沙茶醬炒米粉)
Ingredients
- 220 g rice noodle
- 300 g shrimp
- 300 g BBQ pork
- 300 g Pickled Sour Mustard
- 85 g Chinese Celery
- 2 eggs
- 6 dried mushrooms
- 3 tbsp Sha Cha Sauce
- 1 tsp Chili Bean Sauce
Instructions
- Peel off, wash and remove shrimp’s intestines. Dry them up thoroughly.
- Stir well after removing the egg shell. Add 1 tsp of oil and fry them to become egg cake. After that , cut them into strips.
- Cut and remove the stems of dried mushrooms. Leave them for further use (refer “Winter Melon Soup Recipe”). Immerse mushrooms in water until they become soft. Cut them into strips. Boil them with one cup of water for about 15 minutes. The water and mushrooms are reserved for further use.
- Immerse the pickled sour mustard for about 20 minutes and cut into strips. Put them into the wok without adding oil for about 1 minute on medium heat. And then add 1 tbsp of oil and 1 tsp of sugar. Fry them evenly and put aside.
- Cut BBQ pork into strips.
- Remove the leaves of celery for future use. Try our “Tomato Potato Soup Recipe”. Cut the celery into pieces.
- Prepare one wok with hot water and add 1 tsp of oil on high heat. Add rice noodles and boil for about 1 minute. Strain.
- Add 1 tbsp of oil and fry the shrimp on high heat. Then add ½ tsp of black pepper and fry them until they become golden.
- Add 1 tsp of oil, sha cha sauce and chile bean sauce on medium heat. Add mushrooms, rice noodles, ½ tsp of salt, ½ tsp of soy sauce and half cup of water. Fry them evenly.
- Add pickled sour mustard, BBQ pork, egg strips, celery pieces and shrimps. Fry them evenly and Serve.
Notes
