I love the sound of food dropping in the hot, greased wok. When the oil scorches and crisps the food quickly against the iron surface, the sizzling sound of quick stir fry is like a bell calling my family for a meal.
When I was a kid, stir fried noodle with soy sauce and spring onion was serve after school as snack really often. It was a quick and easy to make. There was no fancy ingredient, just rice noodle and soy sauce for flavouring and yet it was one of the most delicious and addictive dishes among school girls.
Flat rice noodle is wider and slightly thicker than the thin version we normally use. I especially adore its wonderful texture which is soft and slight chewy at the same time. The flavours hug its smooth and shinny ribbon so well. After a long day, a bowl of this hot, brownish, flavoursome noodle is a way to loosen up.
Stir Fried Noodle with Soy Sauce and Spring Onion
Ingredients: (2 servings)
100 gm dried rice noodle or 2 serving of fresh flat rice noodle
3 cloves garlic- minced
2 tbsp light soy sauce
2 tsp sweet soy sauce
1 tbsp rice wine vinegar
1 tsp sugar
1 tsp ground white pepper
Few spring onion leaves- chopped
1 1/2 tbsp oil
- Cook noodle as per package instruction and keep aside.
- Heat oil in the large wok over the medium-high heat. Sauté garlic until aromatic.
- Add noodle and toss it a few time.
- Add light soy sauce, sweet soy sauce, rice wine vinegar, and sugar. Stir fry for 2 minutes or until all ingredients mixed well. The noodle should be brown and grossy.
- Turn off the heat, add spring onion and white pepper, and give it a quick stir. Serve immediately.
The warm and indulging flavour unwound as the delicious aroma rose from the wok. Soy sauce caramelized over the silky surface of noodle. Yaseen and I enjoyed this comforting noodle for lunch with some fried eggs. It was truly a quick and perfect meal for both of us. Now for dessert…. We are looking at vanilla ice-cream an a package of Oreo 🙂