Stir-Fried Rice Noodles
Heyuan rice noodles, a specialty of Guangdong, are a familiar staple for most visitors to the region. They can be blanched, steamed, or stir-fried, have a delightfully springy, chewy texture, and are easy to stir-fry without sticking to the pan.
Story
If you’ve ever visited Guangdong, you’ve almost certainly encountered Heyuan rice noodles, a beloved local staple. Versatile enough to be blanched, steamed, or stir-fried, they boast a wonderfully chewy, bouncy texture, and their sturdy composition makes them very easy to stir-fry without sticking to the pan.
Ingredients
rice noodles
4 slices
bacon
100g
scallion
a small amount
minced garlic
a small amount
Instructions
1
Step 1
I am using this brand of Heyuan rice noodles.
2
Step 2
This is a portion for two people, with added bacon.
3
Step 3
The rice noodles need to be soaked in warm water for 10 minutes in advance. If using boiling water, soak for 3-5 minutes; if using cold water, soak for 30 minutes.
4
Step 4
Once the rice noodles are fully softened, rinse them with cold water. Cut the bacon and other prepared ingredients into appropriate pieces.
5
Step 5
Heat oil until hot, stir-fry the minced garlic until fragrant, then add the bacon and stir-fry.
6
Step 6
Add the rice noodles.
7
Step 7
Stir-fry for a short while, then add an appropriate amount of salt.
8
Step 8
Stir-fry for about 2 minutes, then add soy sauce and oyster sauce.
9
Step 9
Finally, add the scallion segments and stir-fry evenly, then it is ready.
10
Step 10
Finished dish.
