If I hit a Taiwanese restaurant, this is my MUST HAVE dish I will always need to order. I just love the chewy noodles and it’s such a simple and yummy dish to make at home. Another reason why I love my home version is that it’s not drenched in lots of oil like the restaurant version. My secret is blanching the oval noodles while you’re sauteing the pork and vegetables and once your dish is near completion, you quickly add in your blanched oval noodles and it doesn’t all clump together.
Taiwanese Stir-Fried Rice Cakes
Source: Lo Huynh (4 servings)
Ingredients:
4 leaves napa cabbage, cut into 1″ pieces
4 each shitake mushrooms, julienned, cut into strips
2 stalks scallions, cut into 2″ pieces
1 pound oval rice cakes
Pork:
¼ pound ground pork or pork loin, if using pork loin, cut it into thin strips
1 teaspoon granulated sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon Chinese cooking wine
1 teaspoon corn starch
tt fresh ground black pepper
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
Sauce:
¼ cup chicken broth
2 tablespoons oyster sauce
Directions:
1. Mix the pork ingredients together and set aside.
2. Mix the sauce ingredients together and set aside.
3. Boil a pot of water in order to get it ready to blanch your oval noodles.
4. In a wok, over high heat, add 1 tablespoon of canola oil. Once the oil is hot, add the marinated pork ingredients and cook the pork until it is fully cooked. This should take about 5 minutes. While cooking your pork, put your oval noodles in your pot of boiling water and cook it for a couple minutes, or until your oval noodles is the consistency you’d like.
6. Add the napa cabbage and shitake mushrooms to the pork mixture and stir fry for a couple minutes.
7. Add the sauce ingredients to the wok and heat it up for about a minute.
8. Scoop your noodles out of the boiling water using a slotted spoon and add your blanched noodles to the wok. Coat the noodles with the sauce.
9. Add your scallions to the noodles and serve hot.