Happy Chinese New Year!

Happy Chinese New Year !

Stir Fry Rice Noodle with Meat and Vegetable

Chinese new year event is celebrating every where in The whole world where Chinese families live. Recently, I got chance to celebrate Chinese New Year in Singapore with my Dad. I could share this rice noodle stir fry recipe that we made  for every Chinese New Year since we were young.

I also tried to make this Noodle quite similar to the food that we ate in our childhood days in Rangoon ( Yangon).  Sometimes, my dad bought the night time snack such as Stir fry wheat noodle and stir fry rice noodle  from China town ( downtown) in our childhood days.

Every time, he picked up his Mom and sister for medical check up in Rangoon (Yangon- City of Burma) since they lived in small town with no road transportation in 1970. As they lived in small town of the delta area, they needed to ride the river cruse ( Double Decker boat) . The boats usually arrived between 10 pm to midnight depends upon the condition of the boat and current of Irrawaddy River.

It was a kind of tradition to buy night time snack for us every trip he made to the downtown at night . In Rangoon (Yangon), 19th street and 20th streets ( China Town Food Paradise) are popular places for evening snacks and quick bites for the night too. They do have different array of food such as Satay, Rice Noodle Soup, Rice Porridge, different grilled meat and other varieties.

From that different types of food, this stir fry rice noodle is most memorable food that we enjoy as a family since we were very little.

This dish is simple and easy to make in short time frame . It could be done within one hour if there is  ready ingredients in hand.

Stir Fry Rice Noodle with Meat and Vegetable ( 5 serving)

1 lb. package     Dry rice noodle ( any kind))
1 lb.                  Minced or ground pork ( ground turkey or chicken for other meat option)
1 lb. (or ) 6 cups Cabbage ( cut small but not shredded) 1/2 inch square size
3 cups               Carrot (shredded)
3 cups               Spring onion, green onion ( cut )
1/2 cups            Minced Garlic or fine chopped Garlic
1 tbsp.              Dark Soy sauce
3 tsp.                Light Soy sauce
1 tsp.                Salt for meat marinade
2 tsp.                Salt for the noodle
2 tsp.                Sugar
1/2 tsp.             White pepper
1 tsp.                Black pepper
4 tbsp.              Canola oil (or) Light Olive Oil
3 counts            Egg ( scramble with pinch of salt)  Optional for the topping

Instruction

Rice Noodle prep.

1 . Soak the rice noodle in the cold water for about (15-30 minutes). Timing may be varied upon the types of the noodle.

2. When the Noodle is soft, drain it well and season with Dark soy sauce, salt, black pepper, white pepper, sugar.( May add 1 tbsp. of oyster sauce in the noodle )

For Stir fry

1. In the big stir fry pan or non stick Chinese wok,  add the oil in the pan with medium high heat. And wait for 3 minutes to heat through the oil.

2. Brown the meat in the wok season with salt and 1/2 tsp. black pepper. Set it aside in either clean bowl or plate.

3. In the wok with the remaining oil, add the fine chopped garlic and stir fry till fragrant for about 3 minutes ( estimated time) or light golden color of garlic.

4. Then add the meat and vegetable together in the wok , make all the ingredient blend in nicely.

5. Sprinkle with light soy sauce to the vegetable, meat mixture  and stir for 5 minutes.

6. Add all the seasoned rice noodle into the wok.  Mix it well together with vegetable mixture and noodle. While stirring, adding 2cups of water or chicken broth to make the noodle softer.

7. Cook till all the broth soak into the noodle and the noodle is becoming soft enough to chew. If there is no more water in the wok, we need to taste the noodle is soft enough to serve.

8. Finally, sprinkle all the chopped spring onion on top of the noodle and mix it briefly just to bring out the flavor.

9. May add the rest of the black pepper or more dash of black pepper on top of the noodle before serving in the plates.

10. (Note) It is also optional to make the egg omelet  and shred thinly for the garnishing.