Stir-fried Rice Noodles with Cabbage
ID: 285c1874...
This is an upgraded, healthy, and delicious home-style stir-fried rice noodle dish featuring crisp cabbage and a light, non-greasy texture. It's designed to be easy for beginners, ensuring perfectly separated and flavorful noodles.
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🍳 Cooking Flow
Prepare and marinate pork, soak dried ingredients. → Chop all vegetables and aromatics. → Cook and season rice noodles. → Stir-fry pork until 90% cooked, set aside. → Sauté aromatics, then stir-fry vegetables with sauce. → Combine rice noodles with vegetables, then add pork and green onions, mix well.
Cooking Steps
Brief Cooking Order
Prepare and marinate pork, soak dried ingredients. → Chop all vegetables and aromatics. → Cook and season rice noodles. → Stir-fry pork until 90% cooked, set aside. → Sauté aromatics, then stir-fry vegetables with sauce. → Combine rice noodles with vegetables, then add pork and green onions, mix well.
Introduction
This is an upgraded, healthy, and delicious home-style stir-fried rice noodle dish featuring crisp cabbage and a light, non-greasy texture. It's designed to be easy for beginners, ensuring perfectly separated and flavorful noodles.
Step 1
Clean dried shiitake mushrooms and soak them in about 200ml of warm water until rehydrated. Rinse dried shrimps, then soak them in a little Shaoxing wine.
Step 2
Cut pork into thin strips. Season with a pinch of salt, 1 tsp sugar, 1 tsp white pepper, 5ml soy sauce, and 1 tbsp sake. Grab thoroughly until the marinade is absorbed. Then, add cornstarch slurry and a bit of sesame oil, mixing evenly. Store in a container and refrigerate.
Step 3
Cut celery and green onions into long sections, separating the white parts of green onions (for stir-frying) from the green parts (for garnishing). Cut cabbage leaves from the stem, clean them, remove tough stems, and cut into small pieces. Cut the remaining cabbage stem into thin pieces. Prepare shredded carrots and mung bean sprouts (optionally pick off roots). Smash 4-5 cloves of garlic to remove shells.
Step 4
【Optional Shallot Oil】Cut about 100g of shallots. Place them in a pot and add enough olive oil to slightly cover them. Turn on medium heat and stir gently until the shallots start to bubble, their edges begin to curve, and their color changes. Turn off the heat immediately. Pour out the stir-fried shallots and filter out the shallot oil. Drain excess oil from the fried shallots and spread them on a kitchen towel to cool down for crispiness.
Step 5
Squeeze out the water from the soaked mushrooms, cut off their stems, and then slice them into strips. Drain the soaked dried shrimps.
Ingredients List
Important Notes
This recipe results in a drier stir-fried rice noodle dish, which is preferred for its non-greasy texture.
Pure rice noodles tend to break easily but offer a superior taste and are easier to swallow compared to those with cornstarch.
The use of shallot oil is optional; omitting it will allow the fresh vegetable flavors to stand out more.
Mung bean sprouts can be stored for about 4-5 days in the refrigerator by placing a kitchen towel under them in a container (do not wash until ready to use).
This stir-fried rice noodle dish is delicious whether served hot or cold.
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