My mom makes the BEST Taiwanese stir fried rice noodles! This was my attempt to make rice noodles as good as hers. My version tastes pretty good, but for some reason, it just cannot taste as good as hers. I just can’t top that “mom’s” flavor. Maybe one day when I become a mother then my food can also tastes good with motherly love. 🙂
Today’s Asian ingredients lesson (haha…. ):
1. Rice Noodles (米粉)
Rice noodles, just like its name, are noodles that are made of rice flour and water. I bought Annie Chun’s rice noodles, but found the rice noodles break apart into smaller pieces too easily. The rice noodles that are imported from Taiwan in Asian supermarket does not do that. In fact, you have to cut it with scissors to make it into shorter strings of noodles.
2. Black Ear Mushroom (木耳)
If you’ve had hot and sour soup, you probably had black ear mushroom. These mushroom has a slightly crunchy texture. It contains high iron so it is great for woman especially. You can find fresh ones in Asian supermarket. But I like the dried ones. Just like dried shitake mushroom, it can be stored in a pantry for a long time.
3. Fried Shallots (油蔥酥)
You can find bags of fried shallots in Asian market. Or you can make your own. If you don’t want to fry it for health reason, you can simply saute some fresh shallots. The fried shallots will add tons of flavor to this dish.
Taiwanese Stir Fried Rice Noodles
1/4 cup dried shitake mushroom
1/2 cup dried black ear mushroom
8 oz rice noodles
1 tablespoon vegetable oil
1/4 cup fried shallots
1 small carrot, julienned
1/2 head cabbage, cut into thin strips
1/4 cup soy sauce
2 tablespoon rice wine
1/4 cup water
1 teaspoon white pepper
Soak dried shitake mushroom and dried black ear mushroom in hot water for 10 minutes. Prepare the rice noodle as instructed on package. (For Annie Chun’s rice noodle, I soaked the rice noodle in hot water for about 6~8 minutes and drained.) Set aside.
Heat up oil in a wok with medium high heat. Add fried shallots. Cook until fragrant, about 1 minute.
Cut the soaked shitake mushroom and black ear mushroom into thin strips. Add carrot, cabbage, shitake mushroom and black ear mushroom to wok. Stir fry until vegetables are cooked, about 5 minutes.
Add soy sauce, rice wine, water and white pepper.
Add rice noodle to wok. Stir fry until everything is mixed well and heated through.
Sprinkle some cilantro on top and serve. Enjoy with some spicy chili sauce if you like!