Stir Fried Vietnamese Rice Noodle (Loh See Fun)

I found the Vietnamese rice noodle at my Asian supermarket. This is just like the Malaysia Loh See Fun as it was made with rice flour, wheat starch and water. The texture is soft unlike the previous one that I had. Instead of preparing it in soup, I did a quick stir-fry in white sauce. I was too lazy to prepare the soup for it and wanted a change from my usual black sauce.





Ingredients:

• Vietnamese rice noodle (2 packets)
• 1/2 lb. Ground pork, marinate with soy sauce, white pepper, rice wine and sesame oil (to get rid of the pork smell)
• 4-5 Chinese dried mushroom, soften and chopped
• 2 Scallion, cut into 1.5 inch
• 3 gloves of Garlic, minced
• 1 bowl of Bean sprouts, washed
• 1 Carrot, cut

Seasoning: oyster sauce, salt, sugar, white pepper, rice wine.

Method:

1. In a wok, add in some oil, add in garlic. Fry until fragrant, add in ground pork and stir-fry until no longer pink. Add in Chinese mushrooms and carrot, stir-fry well.

2. Add in Vietnamese rice noodle and seasoning, add a little water if needed. Stir-fry well and lastly add bean sprouts and scallion. Stir-fry well and season to taste. Serve hot!

I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast. This week host is Reeni, do go and check out Cinnamon Spice & Everything Nice
delicious round up on Dec, 18th! This will be the last Presto Pasta Nights event for this year, the next roundup will resume on Jan 8th, 2010.