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!'

新年吃米粉麵,是預祝壽長百年。
近年來為了養生,米粉都加入了山藥。
這道菜助於長壽,健康。
Ingredients:
- 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.

因為是過年,所以料加很多,一大鍋炒得香噴噴的。那米粉麵香是我最鐘意的的家族聚餐熱鬧的口味。
這是新竹炒米粉法。炒的比較乾,米粉吃起來是Q的。吃起來是乾鬆的感覺,有油香的味道,有層次感。但是,不能吃太快,要不然胃會容易漲氣。

加入香氣十足的乾炒麵後,這米粉麵可真是天作之合呀!