「Stir-Fried Rice Noodles」

Ingredients and amounts

• 250 g rice noodles per person (add 100 g more per person for larger portions, rounding down)
• 30 g shredded cucumber per person, 30 g gluten puffs per person, 30 g mung bean sprouts per person, 1 beaten egg per person
• 2 crushed garlic cloves per person, 1 scallion per person
• 20 g rice noodle seasoning per person, or mix 10 g salt + 2 g MSG + 3 g cumin powder
• 5 g cornstarch per 100 g meat
• 10 ml dark soy sauce and 15 ml light soy sauce per 250 g rice noodles

Step-by-step method

1. 1

   Step 1

   Chop the scallions finely, separating the white and green parts. Crush the garlic cloves and set aside on a cutting board.

2. 2

   Step 2

   Beat the egg and reserve a little egg white in one bowl; put the rest in another bowl and set aside.

3. 3

   Step 3

   Place the mung bean sprouts in a pot and boil over high heat for 60 seconds. Drain, rinse with cold water, and set aside on a plate.

4. 4

   Step 4

   Shred the cucumber and set aside on a plate, can combine with the bean sprouts.

5. 5

   Step 5

   Prepare the gluten puffs and place them on a separate plate.

6. 6

   Step 6

   Cut the meat into thin strips, add cornstarch, the reserved egg white, and white pepper. Mix clockwise until well combined.

7. 7

   Step 7

   Note: Store-bought rice noodles usually have oil on the surface; rinse with tap water. Do the same for the gluten puffs.

8. 8

   Step 8

   Note: After rinsing the gluten puffs, squeeze out excess water by hand (do not squeeze too hard).

9. 9

   Step 9

   Add cooking oil to the wok, heat, then pour out the oil.

10. 10

    Step 10

    Add the prepared meat and stir-fry until it changes color. Transfer to a bowl and set aside.

11. 11

    Step 11

    While the wok is hot, add 20 g of cooking oil (reduce for those with high blood pressure), then add the white scallion parts and garlic. Stir-fry until fragrant.

12. 12

    Step 12

    Add the rice noodles, drizzle with dark soy sauce for color, stir-fry evenly, then add the rice noodle seasoning and continue stir-frying.

13. 13

    Step 13

    When the rice noodles are almost translucent, add the cooked meat strips and gluten puffs. Add light soy sauce for freshness and stir-fry a couple of times.

14. 14

    Step 14

    Add the bean sprouts and shredded cucumber. Stir-fry until the rice noodles are fully translucent.

15. 15

    Step 15

    Turn off the heat.

16. 16

    Step 16

    Sprinkle the green scallion parts on top for garnish. Lift the wok.

17. 17

    Step 17

    Transfer to a plate and serve.