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Thread: rice noodles and more
12-12-2002, 02:01 PM #1magwrit1Guest
rice noodles and more
Hi Poppy and all,
First, let me reassure you and Mickey, I'll post the Sour Cream
Coffee Cake hopefully within the next 24 hours. I'm pressed on
deadlines for these books that *must* be done this month, so I
don't have a lot of time, but I'll try to get it in. I promise.
Next, the rice noodles. Yes, it's true rice noodles soak up a lot
of liquid, but there most certainly *are* times you need to soak
them!!! There are several varieties of rice noodles, btw, from
the Mai Fun and Sai Fun threads to the Chow Fun broad noodles.
I make Chow Fun, for instance, by soaking the noodles. It's a
*must*. Take a small amount of *semi-frozen* uncooked beef
(chuck is fine, but cut off any excess fat)--a pound will make a
full meal, but if you want just a snack, you can use less--and
slice it *thin* with a very sharp knife. You slice it frozen because
it's easier to get it to the thinness you need for this dish.
it in a little corn starch, Superior soy (you can use Mushroom soy
if you'd prefer), a splash of rice wine if you have it, a *small*
amount (perhaps a teaspoon) of oil, and if you're using as much
as a pound of meat, 1/2 teaspoon salt and 1/2 teaspoon of sugar.
Mix well and let it sit 10 minutes.
I do this recipe in my electric frying pan because I feel like I have
better control over it, but you can do it on the stove top if you'd
prefer. Add a little oil to the pan, getting the oil to sizzling
couple of drops of water to the oil to make it easier), and add the
beef at once. I like to add a couple of cloves of minced garlic as
well. Stir fry about 2 or 3 minutes. *Don't* remove from the pan.
Add the soaked Chow Fun rice noodles, and stir fry. If you prefer
this dish with less sauce, you're going to have to watch carefully,
or the rice noodles will stick. I use a spatula to do this particular
dish so I don't break up the noodles. Add a little soy sauce and a
healthy amount of oyster sauce (sorry, but I don't measure for this
dish at all because it's more of a feel for what's right and tasty...
you'll see), and continue to stir fry till hot, palatable to your
buds, and has the right amount of sauce you want. I prefer ours
dry, so there is little sauce beyond what's there. If you want yours
with a sauce, what's called wet, you'll want to add more oyster
sauce and some water blended with corn starch.
That's really all there is to it. A bag of Chow Fun noodles, in our
home, never goes past 3-4 servings, and many times, I'm sorry I
haven't bought a second bag. They're certainly cheap enough.
Here, they run about 79 cents a bag. If you want, you can slice
some scallions for contrasting color and additional flavor.
Hope that clarifies the rice noodle question, and in the meantime,
I'm getting back to work. Again, I'll send the Sour Cream Coffee
Cake recipe shortly. Oh, and Poppy, I just don't have the time to
put in for more columns than I do right now. If my personal and
professional plans work out the way I'm hoping in the coming year,
perhaps then; but I try to consider Liss' schedule also. Thanks
for the compliment though.
12-13-2002, 09:59 AM #2PoppyGuest
Re: rice noodles and more
Hmmmm....perhaps my rice noodles are not "fun"? This bag says they
are a medium rice stick, Pad Thai noodle, (Banh Pho) What do I have??
Plus, as I mentioned, I purchased the black soy sauce. Last night I
decided on stir fry and I marinated my chicken in a little of the
black soy sauce, along with an egg white and some sherry (sweet, out
of the dry). Being one of those people who are always tasting a new
food first, I squirted a bit on my finger and was very surprised to
discover it was very thick and very sweet. The bottle doesn't say,
does it need refrigerated? Poppy
Anxiously awaiting the Sour Cream Coffee Cake....
12-13-2002, 02:05 PM #3Michelle YoungGuest
Re: rice noodles and more
<<Hmmmm....perhaps my rice noodles are not "fun"? This bag says
they are a medium rice stick, Pad Thai noodle, (Banh Pho) What
do I have??>>
lol! You have rice noodles. In Chinese, they're "fun;" they're Banh
Pho in Vietnamese.
<<Plus, as I mentioned, I purchased the black soy sauce. Last
night I decided on stir fry and I marinated my chicken in a little of
the black soy sauce, along with an egg white and some sherry
(sweet, out of the dry). Being one of those people who are always
tasting a new food first, I squirted a bit on my finger and was very
surprised to discover it was very thick and very sweet. The bottle
doesn't say, does it need refrigerated? Poppy>>
Do you remember I said black soy was especially good for fried
rice? Now you're seeing why the different varieties of soy sauces.
Each has a purpose. There are many sauces in Chinese cooking,
Poppy--bean sauces, garlic sauces, chili sauces, soy sauces,
and some are multipurpose while others are single purpose. Black
soy is good in fried rice, but there are reasons you want it for other
dishes. It is why I'm so precise in my recipes when I tell you to use
Superior or light soy versus any other.
Black soy--thick soy as well--are both indeed very thick and very
sweet in contrast to the more salty and thinner Superior or light
soys. But even Superior and light soy don't contain the massive
quantities of Americanized soy sauces you'll find at the grocery
store. Kikkoman tends toward Superior, but the flavor is quite
different from Superior and it's not as multipurpose in Chinese
You don't need to refrigerate the soy sauces, although some
people prefer doing so. Oyster sauce I would definitely
The next time you try to marinate the chicken, work with a
three-dry, three-wet base: cornstarch-sugar-salt, soy-wine-oil.
You'll find it a wonderful marinade that will suit many uses in
stir-frying. For stir frying as you've described, I usually use a
slice of ginger root and some chopped garlic to start the
process of seasoning the pan.
Hope that helps.
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