Fried rice noodle with leftover steaks, onion, color peppers, mushrooms and dried shrimps 炒米粉, 剩下的

Fried rice noodles is not just many of Taiwanese typical dish on special holiday, but my American girlfriends love it too. This past 10 years, people are much care about their diets, and the gluten free become very popular. As all the Asian have so many rice products. Whom might think rice noodles are just ordinary ingredients . But, it was a pretty amazing health new choice for my American girlfriends whom doesn't really has much ideas about rice noodles. I love to serve this dish when I hose a party, because I would enjoy to see the smile face on my girlfriends faces. That's a great joy and complement to me.

This traditional fried rice noodle dish it was perfect with pork belly, because the rice noodle turns to be drier than regular wheat noodles, so a little more extra fat will make the taste more smoother. Fried rice noodles could be just add any kind of meat and vegetables instead. If you are vegetarian you could even sliced dried bean curved. It would taste awesome too. It just happens that I had some leftover steaks, so it was a quick fix for me.

The original vision for the vegetables in the dish it would be the scallion, cabbage, and carrots. I would use whatever vegetables that I have in my American kitchen. Of course I would consider the colors to make it looks pretty and texture to satisfy my taste buds when I do these substitutes.

One thing I would never change about the tasted of Taiwan is the dry mushrooms and dried shrimps. You got to have this two aromatic ingredients to represent the beautiful island of Formosa.

*These two dry goods are last for a long time in your freezer and pantry, so don't forget to get some when you visit the Chinese supermarket next time. You will be glad to use it anytime you want!

Ingredients:

1. 1 pack of ice noodles.

*make sure you will get the "rice" noodles and not mix with some other ingredients, because the texture is very different. Just read the ingredients on the package or just ask for the best seller.

2. 5-6 dried mushrooms, rinsed it well and soak in the hot water. When the mushrooms pumped up and soft, squeezed it juice out, thin sliced, set aside. Remain the mushrooms juice for making sauce later.

3. 2 tablespoons of dried shrimps, rinsed then minded.

4. 1 large onion thin sliced.

5. Half of yellow paper and red paper, cut it to into thin strips.

6. Chinese chives cut it into 2 inches length. *if you couldn't find it, scallions, cilantro will do the works too.

7. Leftover steak, cut it against the grain and into thin slices too.

Seasoning:

1. 2 tablespoons of soy sauce.

2. 1 teaspoon of sugar.

3. 1 tablespoon of Sake or any dry white wine.

4. Salt and white paper.

Blanch the rice noodles in the hot broiling water for couple seconds, when it is soft, drained it right away, then put it in the big pot of cold water, then rinse it with cold water. Bring rice noodles back to the room temperature. This way the rice noodles will be cooked in just right chew consistency, then set aside.

*I know we all learn soak the rice noodles in the cold or warm water before cooking, but that's not easy to control how much water will get sucked into the rice noodles, and effect its texture, plus it will become very critical to handle it during the cooking process. So, just trust me once from my years of practices.

Set a large skillet, add in the cold oil, mushroom thin slices, dried shrimps. Use medium heat sauté these two ingredients till fragments, then add in the onion keep sauté it until transplants but no colors.

Add in the soy sauce for a quick stir, following the water about enough to make the sauce and cover the bottom of the pan to mix the rice noodles. Also add in the sugar, wine, salt and generous sprinkle with white peppers. Bring to the broiled, then adjust the flavor that you like.

Turn the heat to low, place in the rice noodles in the skillet, and mix it well, so sauce will be more evenly coating on the rice noodles. Check the oil on the bottom of the pan. If it is too dry you could add a little more oil. All the rice noodles should be coating oil evenly without any stickiness, but the bottom of pan shouldn't be greasy at all. Throw in the sweet yellow and red peppers, mix well again. Kill the heat, then the goes in the steaks slices and Chinese chives, the remaining heat will be bring out the flavorfor both of them. The flavor of Taiwanese is just this simple to make.

Served it warm or room temperature. This fried rice noodles dish is full of flavors, woody mushrooms, intensive shrimp taste, sweet and crunch onions color peppers, aromatic Chinese chives. It's a perfect dish unforgettable from Taiwan. If you are the traveler and live way from Taiwan. Please don't forget to carry this traditional flavor and pass it down to the next generation and share it to more people !

炒米粉不僅只是台灣一般節日會看到的菜色, 更是我許多美國女性朋友的最愛. 過去的十年裡人們開始注意自己的飲食. 無麵麩的料理變得非常討喜. 大部分的台灣人享用許多的米食產品, 可能覺得米粉是很普通的食材. 然而對不太接解米食材料的的美國女性朋友們卻是很驚喜的. 我喜歡宴客時呈上這道炒米粉. 我可以從朋友的臉上看到開心的笑容. 對我來說那是一種喜悅, 也很有成就感.

傳統中的炒米粉用五花肉最適合不過了, 因為米粉比一般的小麥麵條口感乾些. 所以多一點的油脂可以讓口感更加順口些. 如果你是素食主義者也可以把豆干切細條代替, 一樣令人唾涎三尺. 只是剛好我有剩下的牛排, 所以對我來說是很方便的湊合.

原始的菜色裡還放了靑䓤, 高麗菜, 和紅蘿蔔. 而在美國的廚房裏我便是有什麼蔬菜就用. 當然在取代的思考過程, 我會考慮顏色是否好看, 口感的程次搭配恰當與否.

有一點我絶對不會想改變的是那香菇和蝦米的味道. 你必須要有這兩種的香氣才能呈現這美麗的島嶼福爾摩沙的味道. * 這兩種乾貨可以貯存在冰箱和廚櫃很久, 所以下次到中國超市記得買些回家, 你會很開心隨時可以使用的！

材料:

1. 1包米粉. * 確認你買的是" 米" 粉, 沒有其它的填加食材, 因為口感將會不同. 你可以讀包裝上的內容成份或是直接詢問販售人員.

2. 5-6 顆的乾香菇冼淨後用熱水浸泡. 待軟後擠乾水分切絲, 香菇汁留下做醬汁備用.

3. 2 大匙的蝦米洗淨切末.

4. 1顆大洋葱切絲.

5. 半顆的黃和紅甜椒切細條.

6. 韮菜切段. *如果你買不到的話, 青蔥, 芹菜, 香菜都可行.

調味料:

1. 2大匙的醬油.

2. 1大匙的糖.

3. 1大匙的清酒或任何的白酒.

4. 塩和白胡椒.

將米粉放入沸水中幾秒中燙軟後馬上瀝乾, 置於大盆的冷水中, 然後移置冷水下沖洗. 讓米粉回到室溫. 這麼一來米粉就能保有它一定的咬感.

* 我知道我們學的都是先將米粉用冷水或溫水先泡好再烹調, 但是這樣很難知道米粉到底吸收了多少水份. 而影響口感. 況且再烹煮的過程中會更難控制. 所以請相信我一次多年來練習後的結果.

取一只大鍋, 入冷油, 香菇和蝦米. 使用文火先將這兩種材料炒至香氣釋出為止. 然後加入洋蔥炒至透明卻不帶顏色.

加入醬油再快速翻炒幾下, 隨後倒入水約蓋過鍋底, 足以做醬汁的水把米粉拌勻的量. 並且加入糖, 酒, 和塩, 大方的灑下白胡椒. 煮沸後調整到自己喜歡的味道.

"改小火", 入米粉扮勻. 那麼米粉就可以輕輕的裹上醬汁. 用大火的話容易局部吸收而不均勻. 待米粉與醬汁扮勻. 此時的鍋底和米粉應保持溼潤油亮. 米粉彼此不沾黏才不會焦化黏鍋. 太乾的話可加入少許的油調整. 但鍋底不能有多餘的油脂. 然後拌入黃, 紅椒絲. 熄火後下切片的牛排和韮菜, 利用餘溫兩者就熟了. 就是這麼簡單,

溫溫的或是室溫下上桌, 這份炒米粉風味十足, 濃濃的香菇氣息, 有深度的蝦米, 甜又脆的彩椒和洋蔥. 香氣十足的韮菜. 這是一道另人很難忘懷的好菜. 身在異鄉的遊子要記得好好傳承分享出去喔！

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