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Penang Rice Noodles


* Dried Rice Noodles are opaque white and come in a variety of shapes. One of the most common examples is rice-stick noodles, which are flat and about the length of a chopstick. They can also vary in thickness. Light soy sauce is light in color, but it is full of flavor and is the better one to use for cooking. It is saltier than dark soy sauce and is known in Chinese grocers as Superior Soy. Vegetarian oyster-flavored sauce can be bought in Chinese grocers and supermarkets. Despite its name, it does not have a fishy taste. It is full of rich flavor and is used in cooking and as a condiment, diluted with a little oil, for vegetables, poultry and meats.


  1. Soak the rice noodles in a bowl of warm water for 2 minutes, then drain them in a colander or sieve.
  2. Heat a wok or large skillet over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the onion, green onions, garlic, Chinese greens, and Chinese chives. Stir-fry for 4 minutes.
  3. Then add the noodles, rice wine or sherry, light soy sauce, oyster sauce or dark soy sauce, salt and pepper and continue to stir-fry for 2 minutes.
  4. Add the bean sprouts and continue to cook for 2 minutes. Finally, drizzle in the sesame oil and give the mixture a good stir.
  5. Serve at once.

Serves 2 as a main course or 4 as an accompaniment.

Posted by swm56 at Recipe Goldmine 6/11/01 10:22:40 am.


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