客家炒米粉
This Hakka stir-fried rice noodle dish is a staple at street food stalls, offering a comforting and flavorful meal. The combination of tender noodles, crisp vegetables, and savory soy sauce creates a delightful balance, perfect for a quick summer lunch.
准备时间 Prep
15 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
2 人份 servings
总时长 Total
25 分钟 min
dried rice vermicelli
soaked in warm water for 15 minutes and drained
vegetable oil
garlic
minced
carrot
julienned
bean sprouts
green onion
cut into 2-inch pieces
light soy sauce
dark soy sauce
sugar
white pepper
salt
Soak the dried rice vermicelli in warm water for 15 minutes until softened, then drain well. Use kitchen shears to cut the noodles into shorter lengths if desired.
In a small bowl, mix together light soy sauce, dark soy sauce, sugar, and white pepper. Set aside.
Heat a wok or large skillet over high heat. Add vegetable oil and swirl to coat. Add minced garlic and stir-fry for 10 seconds until fragrant.
Add julienned carrot and stir-fry for 1 minute. Then add bean sprouts and green onion, stir-frying for another 30 seconds.
Add the drained rice noodles to the wok. Pour the sauce mixture over the noodles. Using two spatulas or chopsticks, toss and stir-fry the noodles for 2-3 minutes until well combined and heated through.
Taste and adjust seasoning with salt if needed. Serve immediately.
Cooking Tips