Okay, it's been 2 months and I'm still crazy about Stir-fry Rice Noodles. I am getting everyone hooked. The Vietnamese call it 'Ap Chao' and everyone knows the Chinese version 'Chao Fen' (aka Chow Fun). Basically, it's wide rice noodles and veggies-protein sauteed over very, very high heat. Here is a version I made for that mass playdate I hosted for a bunch of 7 year old boys. Mega hit among the young sophisticated palates!
The two most important things you must know about making the perfect stir-fry rice noodle: (1) use a very, very hot pan and (2) do not move around the noodles - let it stay put to sear. The key is to practically burn the whole darn thing. The result is magical - crispy outside and soft chewy inside. Tasty-sticky-chewy-slippery-crunchy noodles and outrageous textures. People just die. They DIE.
Crazy Good Rice Noodles - Seared
- 1 package "Fresh Rice Rolls" (get it at Tay-do or Kim Long in SLC), steamed and cut into 1 inch segments
- 5 Garlic Cloves, smashed
- half an Onion, sliced
- 1 cups Carrot, sliced thin into disks
- 4 Tablespoons Lee Kum Kee Vegetarian Stir-Fry Sauce
- 3 Tablespoons Olive Oil
- 1 Tablespoon Fresh Ginger, minced
- Salt, Pepper and Sugar
- a handful of Frozen Peas (or whatever veggie!)
- a handful of Frozen Corn (or whatever veggie!)
- Garnish with chopped Scallion and Fresh Birds-Eye Chili or Red Pepper Flakes
(1) In a very hot pan, add 2 T Olive Oil. Add Onion, Garlic and Carrot. Let cook for 1-2 minutes or until the edges are a bit charred. Add 1/2 tsp Salt and 1/2 tsp Pepper.
(2) Add 1 T fresh minced Ginger and 1" cut Rice Noodle. Add 4 T Lee Kum Kee Vegetarian Stir-Fry Sauce and dashes of Sugar, Salt and Pepper. Spread the Noodles out 1 layer and, without stirring, let cook for 3-5 minutes on high heat. If the noodles look too dry, add a tsp of Oil.
(3) Add a handful of frozen Peas and frozen Corn. Stir and let sear for another 2-4 minutes, or until edges are charred.
(4) Garnish with chopped Scallion and sliced Birds-Eye Chili. Add Soy Sauce to taste.
Here is a package of Woo Kee Inc.'s Fresh Rice Noodles, found in the fresh noodle fridge section at Asian markets in SLC. In Asian-dense areas, these will be sold on shelves at room temperature. I got this pack from Tay-do, $2.69 for 20 oz. These are cooked, fresh rice sheets that are individually rolled up.
Since these were refrigerated, the noodles will be hard and blah. Soften it before cooking. Put the entire package into the microwave for 1-2 minutes or (if you despise microwaves) put it in a steamer for a few minutes. Cut them into 1 inch segments.
Watching Tivo reruns of Boardwalk Empire playing in the background.... "Reputation takes a lifetime to build, but only seconds to destroy..." I love this show so much I can't stand it.