Macau Rice Noodles

By á-170456

Ingredients

• 2 ounces dried rice vermicelli - (abt 1/2 pkg)
• 1 tablespoon vegetable oil plus
• 1/2 teaspoon vegetable oil
• 1 egg lightly, beaten
• 2 Chinese sausages - (abt 2 oz ea) cut thin strips
• 1/4 cup thinly-sliced onion
• 2 fresh shiitake mushrooms stems removed, and caps thickly sliced
• 1/2 pound Char Siu pork cut thin strips
• 1/2 cup bean sprouts
• 1 tablespoon sweet red ginger (optional)
• 2 teaspoons soy sauce
• 1/2 teaspoon salt
• 1/8 teaspoon freshly-ground white pepper
• 1/4 cup thinly-sliced green onion
• 1 teaspoon mixed white and black sesame seeds

Details

Servings 4

Preparation

Step 1

Pour enough warm water over the dried vermicelli in a large bowl to cover generously. Soak until softened, about 10 minutes. Drain thoroughly.

Heat a wok over high heat until hot. Add the 1/2 teaspoon of the oil and swirl to coat the sides. Pour in the egg and swirl the wok so the egg covers the bottom of the wok in a thin layer. Cook until the egg is lightly browned on the underside and set on top, about 1 minute. Turn off the heat and remove the egg from the wok. Cool slightly, then cut into strips. Set aside for garnish.

Return the wok to high heat. Once hot, add the remaining 1 tablespoon of oil, swirling to coat the sides. Add the Chinese sausage, onions and mushrooms and stir-fry until the sausage is cooked, about 2 minutes. Add the noodles, char siu, bean sprouts, mushrooms, red ginger, soy sauce, salt and pepper. Stir-fry until the noodles and other ingredients are warm and well combined, about 1 1/2 to 2 minutes.

Scoop the contents of the wok onto a serving platter. Scatter the egg, green onion and sesame seeds over the noodles and serve immediately.

This recipe yields 4 servings.