Fried noodles is a dish I’m constantly craving on days when all I want to do is warm up with some hot spices and grub! Though it is difficult to master at home. I hope my recipe gives you a good springboard from which try more creative, better versions yourself! There are some basics to making a good stir-fried noodle dish, and not everyone makes it the same way. This is what my family’s been doing for generations, but please let me know if you have any tips or better techniques! The following recipe will give you 2 huge servings or 3 regular servings.
- 1 square of rice vermicelli noodles (also can use flour or egg noodles)
- 2 large eggs, mixed
- 1 tbs mirin or rice wine
- 1 inch peeled and grated ginger
- 1/2 “Big Thigh” mushrooms, sliced (or any other mushrooms–button or shitake will do just fine)
- (Optional) Thin slices of chicken, pork, or beef
- Long Chinese chives, in 2 inch slices
- 1 onion, halved and cubed
- 1 tbs canola oil (or other high heat oil, grapeseed oil, coconut oil)
- 1 tbs soy sauce (or gluten-free tamari)
- 1 tsp fish sauce
- 1 tsp to 1 tbs sriracha to taste
- 1 tbs peanut butter
- 2 tsp sugar or honey
- chopped peanuts or almonds.
First, cook the noodles, and set aside. I used “Asian Best” brand of rice vermicelli noodles that I got at the Asian Grocers in Albany, NY pictured below. For these noodles, I boiled water in a pot and placed the noodles in the boiling water. Next, I turned the heat off. And after about 5 minutes, they are done. Strain the noodles in a colander and rinse briefly with cold water.
Next, mix the eggs like you are going to scramble them. Add the mirin and mix that in. Heat up the pan with oil and fry the egg. You will get almost an omelet-like consistency to the egg. Once the egg is cooked, set it aside.
Mix the soy sauce, fish sauce, peanut butter, and sriracha together.
Now, heat up the canola oil in a pan on high heat. If you are cooking meat, add that first to the hot oil. Once it’s browned, most of the way, add ginger and mushrooms. If you’re not using meat, go straight to ginger and mushrooms. Once the mushrooms are softer and close to being cooked, add the chives and onion. Stir fry for a couple of minutes. Add the sauce to the mixture and stir-fry until all the components are coated. Add sugar at this point.
Finally, add the noodles and stir-fry until the noodles take on another color. Garnish with crushed peanuts. Yum!
Hold up. What are “Big Thigh” mushrooms? I don’t know what the English name is for them, but that’s what it translates to in Cantonese. Hmm..quick google search: no idea. I think they are a type of Bolete mushroom. The picture below is what I use. They have a great flavor. When stir-fried fresh, they soak up the flavor of whatever you’re cooking. They have a fabulous springy texture, almost like eating fresh squid or octopus. Anyone know what it is in English? Let me know!