Stir fry Dried Wheat Noodle
Stir fry Dried Wheat Noodle is a beloved dish for the author, known for its quick preparation and delicious results, making it an ideal choice for dinner. The recipe incorporates Mi Chay dried noodles, minced pork or small shrimp, red bell pepper, bean sprouts, green onion (or chives), and garlic or shallots. Additionally, black pepper is included for those seeking a spicier flavor. The dish allows for versatility in vegetable selection, providing the opportunity to customize the dish to personal preference.
The stir fry sauce, a crucial component of the recipe, consists of soy sauce, fish sauce, oyster sauce, dark soy sauce (or Mushroom soy sauce), and sugar. These elements combine to create a balanced and flavorful sauce that complements the noodles and ingredients.
To prepare the dish, a wok is heated with oil until hot, and minced garlic is added and stir-fried until it turns brown but not burnt. Next, the ground pork or shrimp is introduced and stir-fried until cooked through, with shrimp turning pink. Red bell pepper is added and stir-fried until tender. The dried noodles and sauce are then incorporated and stir-fried until the noodles are heated through. A final touch of black pepper is added for extra flavor.
The bean sprouts and green onion (or chives) are mixed in, creating a medley of textures and flavors. The dish is then ready to be served, with the option to add a squeeze of lime juice and chili sauce for an extra burst of acidity and heat. The resulting Stir fry Dried Wheat Noodle is a delectable fusion of ingredients and flavors, offering a satisfying and convenient meal option. It showcases how a few simple components can come together to create a flavorful and enjoyable dining experience.
|4 small bundle of Mi Chay dried noodle
|1 cup of minced pork or small shrimps
|Half red bell pepper
|2 cup of bean sprouts
|2 green onion or ½ cup of chopped chives
|1 teaspoon of black pepper if you like spicy noodle
|3 cloves of minced garlic or shallots
|3 tablespoon of oil for stir fry
|You can use any vegetable you like
Stir fry sauce
|3 tablespoon of soy sauce
|2 tablespoon of fish sauce
|1 tablespoon of oyster sauce
|1 tablespoon of dark soy sauce or Mushroom soy sauce
|1 tablespoon of sugar (more or less up to you)
Directions to make Vietnamese Steam Rice Cakes
- In hot wok heat oil until hot add garlic stir fry until brown but not burn
- Add ground pork or shrimps stir fry until the meat is done and shrimp turn pink
- Add red bell pepper stir fry until tender
- Now add noodle and sauce stir fry until the noodle is hot turn the heat off
- Add black pepper
- Add bean sprouts and green onion mix it well
Serve hot with lime juice and chili sauce.
Related Recipe: Vietnamese Steam Rice Cakes
Serving Size: 2
Calories Per Serving: 861