HONG KONG RICE NOODLE RECIPES

Steps:

• Place noodles in a bowl and pour in enough boiling water to cover; soak until noodles are softened, about 10 minutes. Drain.
• Mix 1 cup water, chicken bouillon, and soy sauce in a bowl until sauce is smooth.
• Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, baby cabbage, mustard greens, lettuce, and Japanese cucumber until mushrooms are fragrant and vegetables are tender, about 5 minutes. Add noodles and sauce; cook and stir using a long wooden chopstick until sauce has nearly evaporated, about 5 minutes.

Steps:

• With a mixing bowl, add rice flour, tapioca flour, and water. Thoroughly mix until all the flour has dissolved.
• Bring the steamer to a full boil, then preheat the tray for 1 minute.
• Remove tray from steamer and brush a layer of oil on the tray.
• Scoop the rice batter into the tray with just enough rice batter to cover all the areas.
• Bring the tray back to the steamer and slowly spread the rice batter as you move the tray.
• Once the rice batter begins to set, keep covered and steam for 2 minutes.
• After 2 minutes, remove the cover and add fillings. Continue steaming for 3 minutes.
• Remove from steamer.
• With a flat scraper, grease it with cooking oil then gently lift up the cooked rice batter and roll it rolls.
• Gently transfer to a plate.
• For the remaining ingredients, repeat steps (2) to (10).
• Serve with soy sauce mixture, hoisin sauce, sweet bean sauce, chili sauce, etc.