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。
這道菜助於長壽，健康。
Ingredients:
Taiwanese's vermicelli rice noodles are renowned for the springy texture and tasted very different from those made in Thsiland and Malaysia.
- 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.]
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！
