HOW TO SEPARATE FRESH RICE NOODLES RECIPES

Steps:

• Leftover rice noodles that have already been soaked or cooked should be kept in a shallow airtight container, or a resealable plastic food bag, in the fridge.
• Make sure the rice noodles are dry and cool before you put them in the fridge. If the rice noodles are warm, this can cause condensation and the extra moisture will make the noodles soggy.
• Rice noodles shouldn’t be kept at room for any longer than 2 hours, so make sure to put them in the fridge or freezer within this time frame.
• Freezing Rice Noodles

Steps:

• If your fresh rice noodles come in uncut folded sheets, slice them into 3/4-inch ribbons. Place the noodles in a colander and rinse under hot water for about 1 minute, then shake to drain and to help separate the strands.
• Set a wok over high heat. When it is very hot, add 1 tablespoon of the oil and swirl to coat the wok. Add the noodles and stir-fry for about 1 minute, tossing constantly to separate the strands. Add 1 tablespoon of the soy sauce and stir-fry for 30 seconds. Turn the noodles out on a platter.
• Rinse out the wok and wipe it dry. Return it to high heat, add the remaining 1 tablespoon oil and swirl to coat the wok. Toss in the garlic and stir-fry until golden, about 30 seconds. Add the meat and stir-fry until it turns white, about 2 minutes. Add the greens and stir-fry until softened, 3 to 4 minutes. Add the remaining 2 tablespoons soy sauce, the fish sauce and mix well. Pour in the chicken stock and bring to a vigorous boil. Cook for 3 minutes. Add the dissolved cornstarch and cook, stirring, until the sauce thickens, about 2 minutes. Remove from the heat and pour over the noodles. Sprinkle the white pepper on top and serve in deep bowls. Pass the Vinegar-Chile Sauce separately.