I really like sticky rice noodles. I am a texture person. I love different textures, especially chewy. I have a special section on sticky rice noodles in the "WIT ?" section.
You can make your own sticky rice noodles (It's a lot of work...believe me), or just buy them from the refrigerated/frozen section of your local chinese or korean grocery store. If you buy them chilled, they will be hard. Once heated, they will be more chewy and soft.
This recipe serves 2 people.
Ingredients
1/2 package of sticky rice noodles (refrigerated)
1/2 cup of water and 1/2 cube of Knor's chicken bouillon
4 cups of chopped napa cabbage
1 T small dried shrimp (explained in "WIT?" section)
2 rehydrated shitake mushrooms
1 spring onion
0.3 pounds of sliced pork.
1 T soy sauce
1 t cooking wine
1 t cornstarch
white pepper (optional, to taste)
3 t oil
1. Mince the small dried shrimp and set aside. (This is used only for flavoring)
2. Slice the mushrooms into thin strips.
3. Cut the spring onion into 2 inch sections.
4. Marinate the pork with soy sauce, wine for 10 minutes. Before cooking add the cornstarch to the meat and mix.
5. In a non-stick pan, heat up 1 t of oil. stir fry the marinated pork and when done, take them out of the pan and set aside.
6. Add another 1-2 t of oil to the pan. Add the minced dried shrimp and stir until aromatic. (about 1 minute).
7. Add the mushrooms, napa cabbage, chicken bouillon, and water into the pan and put a lid on it. This will cause the cabbage to wilt faster. The mixture will be slightly soupy.
8. Add the sticky rice noodles and allow the moisture and heat to soften the noodles.
9. Right before serving, add the spring onion and white pepper. Then, give a quick stir.
10. The chicken bouillon should have contributed enough salt to the dish, but you may want to check to see if more salt is needed.
You can make your own sticky rice noodles (It's a lot of work...believe me), or just buy them from the refrigerated/frozen section of your local chinese or korean grocery store. If you buy them chilled, they will be hard. Once heated, they will be more chewy and soft.
This recipe serves 2 people.
Ingredients
1/2 package of sticky rice noodles (refrigerated)
1/2 cup of water and 1/2 cube of Knor's chicken bouillon
4 cups of chopped napa cabbage
1 T small dried shrimp (explained in "WIT?" section)
2 rehydrated shitake mushrooms
1 spring onion
0.3 pounds of sliced pork.
1 T soy sauce
1 t cooking wine
1 t cornstarch
white pepper (optional, to taste)
3 t oil
1. Mince the small dried shrimp and set aside. (This is used only for flavoring)
2. Slice the mushrooms into thin strips.
3. Cut the spring onion into 2 inch sections.
4. Marinate the pork with soy sauce, wine for 10 minutes. Before cooking add the cornstarch to the meat and mix.
5. In a non-stick pan, heat up 1 t of oil. stir fry the marinated pork and when done, take them out of the pan and set aside.
6. Add another 1-2 t of oil to the pan. Add the minced dried shrimp and stir until aromatic. (about 1 minute).
7. Add the mushrooms, napa cabbage, chicken bouillon, and water into the pan and put a lid on it. This will cause the cabbage to wilt faster. The mixture will be slightly soupy.
8. Add the sticky rice noodles and allow the moisture and heat to soften the noodles.
9. Right before serving, add the spring onion and white pepper. Then, give a quick stir.
10. The chicken bouillon should have contributed enough salt to the dish, but you may want to check to see if more salt is needed.