Thursday, January 30, 2014

Cooking Lab - Stir-Fried Rice Vermicelli Noodles (年菜之三: 什錦紫山藥炒 米粉麵)

Stir-fried rice vermicelli was regarded as haute cuisine and served only at wedding banquets or festive occasions.

(c) GMV - Got My Vote!'

- Yam flavored Rice Vermicelli noodles (山藥米粉) x 1 packet
-  Cold Noodles (冷麵) x 1 packet 
- Carrot x 1 shredded to thin slices 
- Garlic Chives x 1 small bunch
- Pork mince 200g
- Fresh Bean Sprouts x 1 packet.
- Japanese dried mushrooms x 3 soaked
- Oyster Sauce 1T/S
- Soy Sauce 1 T/S
- Adelaide's XO sauce 2 T/S
- Salt & White Pepper

[Note: These vermicelli noodles are infused with uniquely colored purple yams and are very thin and delicate.]
Taiwanese's vermicelli rice noodles are renowned for the springy texture and tasted very different from those made in Thsiland and Malaysia.

Tonight, I am using the yam flavored rice vermicelli noodles (山藥紫米粉) for its regal colour and health benefits. In addition I've also added cold noodles to it.