Fried Rice Noodle
Total time: 2 hr 30 min
Active time: 30 min
Serves: 6
Fried rice noodle is a Chinese everyday dish that sounds simple but is difficult to perfect. Experts and amateurs are distinguished by how the al dente rice noodle incorporates the flavor of the other still-crispy ingredients.
Ingredients
8 ounces rice noodle
If available:
5 ounces lotus root
1/2 onion
5 ounces bean sprout
3 bulbs green onion
1 chicken thigh
1/2 teaspoon salt
1 tablespoon soy sauce
Preparation
Soak rice noodle in cold water for at least two hours.
Steps
Cut chicken thigh into 5-cm or 2-inch strips. Marinate with salt.
Heat wok under medium-high heat.
Cut onion into 5-cm or 2-inch strips. Put into wok.
Cut lotus root into 5-cm or 2-inch strips. Put into wok and stir.
Wash bean sprout and set aside.
Cut spring onion into 5-cm or 2-inch strips and set aside.
Strain rice noodle.
Put chicken thigh into wok. Stir to ensure uniform heating.
When chicken thigh is half done, stir in bean sprout.
Add spring onion after one to two minutes, before the bean sprout softens.
Cook for one minute before transferring to serving bowl.
Fill wok with a film of water and add soy sauce. When the liquid bubbles, add rice noodle and stir until it colors uniformly. Keep adding small amounts of water if needed.
Return ingredients from serving bowl to wok. Keep stirring until ingredients mix well with the rice noodle.
Serve immediately.
Notes
Any of the vegetables can be replaced by any other similar vegetables such as celery.
chicken thigh can be replaced by pork or beef.
A good weight ratio of rice noodle to vegetables to meat is 2:4:1.