Hello again…well, now that I have wrote a recipe on noodles, fried rice next up is stir fry rice noodles. It’s extremely easy and there’s definitely different variations to it. Theres Singaporean stir fry rice noodles and taiwanese style and you ask me what’s the difference well, the difference is in the sauce and I personally know 3 different version of sauces so I’ll include this all in.
1 x packet of rice noodles
2 – 3 cloves of garlic
some bok choy or chinese vegies
2 – 3 eggs
2 – 3 pieces of chicken thighs
1. Soak the rice noodles in boiling water for a few minutes or until the rice noodles are soft, make sure you don’t over do it otherwise it’ll be too soft for stir fry and just cool it down with cold water and drain it.
2. Mince garlic, chopped the chicken thighs into pieces and stir fry it together with sliced onions, and whip the eggs in a bowl and pour this into the pan and stir fry it and try to break the eggs into pieces. Add some soya sauce and stir fry it until the chicken is cooked and add in the rice noodles. For different sauces – Singaporean style you can add curry powder instead of soya sauce, or add tom yum paste. If you like Chinese sausages the dry ones you can add some in. They sell them at any Asian grocery stores it give it a nice aroma. Pop in the chopped vegies and stir fry them together and put a lid on and steam the noodles make sure you constantly stir the noodles.
3. It’s time to plate up when the rice noodles is cooked
Hello again…I’m in a mood to write lots of recipes so we’ll see how we go. Please let me know if you can’t understand my cooking instructions as most of them I don’t measure things so in terms of table spoon or tea spoon I just go by my measurement of my tongue – taste the food and it will tell you how much amount more you need…so let me know if you’re confuse and I’m happy to clarify for you 🙂
Next simple dish is stir fried Hokkein Noodles – I love rice!! I need to eat rice everyday otherwise I will feel I’m missing something… but when I get bored of what to cook for dinner I’ll go with the noodle option. So here it is:
Stir Fry Hokkein Noodles
1 x packet of hokkein noodles
2 -3 cloves of garlic
500 g of chicken thighs
2 -3 spring onions
2 x eggs
1 bunch of bok choy or any chinese vegies
2 table spoon of caramel black sauce
1 table spoon of soya sauce
1. Cut open the packet of hokkein noodles now they usually get packaged and comes with long strand of noodles so to ensure the noodles are not too long what I usually do is make a criss cross cut along the centre of the packet and that way the noodles are cut and it’s easy to get them out of the packet (I learn this from watching a cook at a restaurant where I used to work many many years ago). Soak the noodles in hot water for about 2-3 min not too long otherwise the noodles will become too soft and hard to stir fry.
2. Mince the garlic, add some oil to the pan and stir fry the garlic, whipped up the eggs and pour it in and stir fry around it and break them into pieces, chopped the chicken thighs into long strands bite size if you feel like seafood you can substitute with prawns, fish balls or any other meat – I love chicken so most of the time I’ll have chicken thighs. Stir fry them until the chicken is golden brown add some drizzle of soya sauce and pop the drained noodles into the pan and stir fry around it, add some soya sauce and cut chilli along with sprigs of spring onions. Add 1 cup of water and the caramel sauce (You can get a big bottle of black caramel sauce from Asian Grocery store they are fantastic flavours for noodles and Kuey teows). Place some chopped bok choy into the pan and usually I would place a lid on it to steam the noodles a bit it makes it nice and soft. You can steam the noodles for about 15-20 minutes make sure you constantly stir around it so it doesn’t stick to the wok.
3. Once the noodles is cooked pour it to the bowl and garnish with some chopped red chillies
Hello Everyone, I’m continuing on with my Taiwanese dishes… well, Taiwanese dumplings goes extremely well with beef noodle soup. Taiwanese beef noodle soup is one of my favourite dishes and it’s so easy to make…here’s the recipes… 🙂
Taiwanese Beef Noodle Soup
500g beef briskets
1 x small piece of ginger
2 or 3 chinese 5 star spice
2 or 3 cloves of garlic
2 or 3 chillies
3 x table spoon of Soya sauce
1 x packet of noodles
some coriander or spring onions (optional)
1. For the beef briskets, you can also buy other beef cuts just make sure they have some sort of fats on them that’s what makes the soup taste good 🙂 anyways, dice them into cubes. Heat up the pan with oil, mince the garlic, sliced the ginger into large pieces and chopped the chillies and chuck these into the pan along with the five star spices (you can get this chinese five star spices from any Asian grocery stores – it has a strong aroma if you don’t like it you can miss this out it’s optional). So stir fry the garlic and chili along with the chinese five spice and ginger until you can smell the strong aroma and throw in the beef pieces and stir fry it until it’s brown and add in some soya sauce continue to stir fry for a few minutes and pour in some boiling water – you can add more soya sauce if you would like the soup to be darker, adjust according to your preferences.
2. Now turn down the fire to simmer the soup for about 1/2 hour – 45 minutes until the meat is tender
3. Boil the noodles and drain it and put them into a bowl and add the beef soup and there you have it traditional taiwanese beef noodle soup to garnish add some coriander or chopped spring onions – they go really well with beef
4. For dipping sauces simply add soya sauce and cut chillies or chilli paste and you’re laughing!!