Stir-Fried Silver Needle Noodles 炒米篩目(台農秈14在來米)

Silver needle rice noodles made purely from zailai long-grain rice are rich in the aroma of rice. Stir-fried with Taiwanese shiitake mushrooms and dried shrimp, and finished with a sprinkle of chives and white pepper, the silver needle rice noodles become a complete dish that delights all senses.

Watch this video for a recipe demonstration.

Stir-Fried Silver Needle Noodles
炒米篩目(台農秈14在來米)

Serves 1

Ingredients

• 150g of Silver Needle Noodles (Note: to learn how to make your own silver needle noodles from scratch, follow Siang Khau Lu's recipe)
• 2 tbsp lard
• 3-4 dried shiitake mushrooms
• 6g dried shrimp
• 30g pork strips
• 3 cloves red shallots
• 2 cloves garlic
• 3 stalks Chinese chives
• 1 tbsp soy sauce
• 1/2 tsp (vegetarian) oyster sauce
• 1/2 tsp rice wine
• White pepper to taste

Ingredient Prep

1. Cut the meat into thin slices then marinate in soy sauce, rice wine, white pepper, minced garlic, and sesame oil.
2. Soak mushrooms until soft and slice into thin strips. Reserve the leftover water from soaking the mushrooms for later use. Then, soak the dried shrimp until soft.
3. Finally, slice the red shallots and cut the Chinese chives into long sections.

Instructions

1. Add 1 tablespoon of lard to a pan. Fry the red shallots over low heat until light yellow, then set aside.
2. In the same pan, add another tablespoon of lard. Fry the dried shrimp until fragrant, then add the mushrooms. Cook them until the mushrooms are slightly soft, then incorporate the sliced pork. Cook until well done.
3. Once the pork is cooked, add 1 tablespoon soy sauce and 1/2 teaspoon of vegetarian oyster sauce into the mixture for seasoning.
4. Next, add the leftover mushroom water into the pan so that the water shallowly covers the ingredients and the reserved shallot oil.
5. Once the mushroom water is boiling, add the rice noodles.
6. Let the noodles absorb the broth and gently turn them to cook and avoid breaking.
7. When the liquid has reduced, sprinkle the dish with white pepper powder.
8. Finally, garnish with the chives and mix well before serving.

Recipe by: Siang kháu Lū Cultural Kitchen