Wednesday, March 7, 2012

Stir fry clear rice noodle (Char Mee Sur)

Stir fry clear rice noodle (Char Mee Sur)

For this recipe you can use any kind of vegetable you like about 1/2 cup for each vegetable

8oz of sliced Chicken, or Pork, or shrimps, or 2 fried eggs thinly sliced
5 small bean treads clear rice noodle soaked (15 minutes)drain and set aside

Here are the vegetables you pick
White fungus soaked wash and cut to bite site
Lily flowers soaked wash set aside
Bean sprouts
2 green onions for garnish
Half red bell pepper
2 leaves of Napa cabbage julienne
1 small carrot julienne
1 stalk of celery julienne

For the seasoning sauce
3 T seasoning soy sauce
2 T thick soy sauce (dragon brand)
2 T fish sauce
1 t sugar
Mix all the seasoning together and set aside

1/2 t black pepper
3 T vegetable oil for stir fry
1 cup of chicken broth
If you use eggs, scramble fry cut to long strips set aside and put it last when the noodle is done.

In a hot wok or fry pan heat oil until hot, brown garlic, add meat stir fry until no longer pink
Add carrot, lily flowers, ½ cup of chicken broth (save 1/2 later) stir fry until tender
Add the rest of vegetables stir fry for 2 minutes if needed add more broth to soften the veggie
Add noodle and sauce and the rest of the chicken broth stir fry until the noodle is soft and everything is hot
Turn the heat off
Sprinkle with black pepper and garnish with green onions, cooked eggs and mix well
Serve hot with chili sauce and lime juice

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