🤤 The CRISPIEST RICE NOODLES, ever. (煎米粉)

By Made With Lau · 30 min

Ingredients

Instructions

1. Soak the dried rice noodles in hot water for 5 minutes, covered. Drain them in a colander, cover with a plate and let them steam. Loosen the noodles before pan-frying.
2. Cut the chicken breast against the grain into 1/4-inch slices. Mix with the marinade of oyster sauce, cooking wine, white pepper, sugar, cornstarch and water, combining the marinade first.
3. Peel and rinse the shrimp, removing veins if needed, then squeeze out the water. Halve large shrimp horizontally if desired. Toss with the white pepper and cornstarch.
4. Prepare the vegetables: destring the snow peas; cut the carrot on the diagonal and slice into 1/4-inch thick pieces; halve the seafood mushrooms after trimming the roots; cut the celery into 2-inch pieces; cut the green onion whites into 1-inch segments; slice the ginger thinly and halve the slices; mince the garlic.
5. Mix the oyster sauce, light soy sauce, dark soy sauce, white pepper, chicken bouillon powder, sugar and salt in a small bowl. In another bowl, mix the potato starch and water into a slurry.
6. Heat a stainless steel pan on high for 1 to 2 minutes, then lower to medium and add 3 tablespoons oil, spreading it around. Spread the noodles as flat as possible in the pan.
7. Raise the heat to high and pan-fry the noodles without moving them for 1 to 2 minutes, adding 4 teaspoons oil around the edge. Rotate them, checking for golden brown and adding oil at the edge if needed. Cook about 2 to 2.5 minutes total, then flip, add 1 tablespoon oil around the edge and cook 1 to 1.5 minutes more until golden brown on the bottom. Slide onto a plate; cut into slices if desired.
8. Heat a wok on high for 1 to 2 minutes, then lower to medium-low and add oil, spreading it with a spatula. Add the ginger and garlic and stir-fry 10 to 15 seconds until aromatic.
9. Add the chicken, spread it out and leave it for 30 to 40 seconds without flipping. Flip and stir-fry 15 to 20 seconds more.
10. Add the shrimp, turn heat to high and stir-fry 20 to 30 seconds. Add the green onion whites, carrot and celery and stir-fry 20 to 30 seconds. Add the mushrooms and splash in the cooking wine around the edge, stir-frying 20 to 30 seconds.
11. Add the water, cover and bring to a boil for 1 to 2 minutes. Uncover, add the sauce mixture and stir-fry 20 to 30 seconds, adjusting seasoning to taste.
12. Add the snow peas. Lower the heat, pour in the slurry slowly into the middle of the wok while stirring, adding more if needed for the desired thickness. Turn off the heat and stir in the sesame oil.
13. Serve the stir-fry on top of the crispy rice noodles, or serve separately.

Summarized from Made With Lau's video. Watch it for the details.

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