Ingredients
0.1 oz wood ear fungus (about 2-3 pieces)
1 oz roasted almonds
3 cloves garlic
½ bulb shallot
½ thumbsize ginger
2 oz chayote
6 oz cabbage 6oz
2 oz carrots
2 oz king oyster mushroom
2.5 oz young corn
1 oz garlic chive
4.5 oz rice noodle
3.5 oz bean sprout
soy sauce
Steps
Prepare
Fungus (Wood ear mushroom) soak in hot water until soft. Thinly slice
Crushed almonds
Minced garlic, ginger
Thinly sliced shallot
Chayote, carrot, king oyster mushroom julienne
Thinly sliced cabbage
Sliced chives 2"
Sliced young corn lengthwise into 4
Boil water to cook the noodles. When the water is bubbling, add 1 tbsp of vinegar, 1 tbsp of salt. When the water return to a boil, add the rice noodles. Stir well until the rice noodles thread separate, soft enough to hold around the chopsticks, then immediately take them out and put them in cold water so that the noodles do not continue to cook. Then drain. For example, on the package, the instructions say to boil the vermicelli for 5 minutes, then about 3 minutes to take out rice noodle is the good enough for stir-frying.
Making
Turn on the stove on medium heat, heat 1 tbsp cooking oil. Add the shallot and garlic and saute until fragrant
Then, add the mushroom and saute for about 1-2 minutes. Next, add the vegetables (chayote, carrots, cabbage) and stir for about 2-3 minutes. Put the pre-boiled rice noodle into the wok, stir well to mix the noodles and vegetables evenly. Add the sliced fungus and stir for 1 minute, then add 1 tbsp soy sauce, season to taste. Finally, add young corn and garlic chives, and stir for another 1 minute. Add in the bean sprouts stir for 1 minute and then turn off the stove. Lastly Add the crushed almonds and continue to stir and mix the ingredients in the wok
Note
For this Stir-fried rice noodle recipe, dried noodle should be used. fresh rice noodle is soft and easily turn mushy
Salt and vinegar help to remove the excess starch from rice noodles, so when stir-frying, the noodles will stay separated and tastier without being sticky or starchy.
Because it is difficult to buy young corn in foreign countries, with this recipe I use cooked canned young corn. You can find it in the Asian supermarket too. Canned young corn is soft, so I add it nearly last. If you're using fresh young corn, add it at the same time when stir frying chayote, carrots, and cabbage