Taiwanese Fried Rice Noodles (Chao Mi Fen)

Ingredients

• about 340 g Rice noodles
• about 400 g Firm tofu
• 1/2 cup Carrot
• 1 cup Cabbage
• 1/2 cup Bell pepper
• 3 tablespoons Soy sauce
• 1 tablespoon Oyster sauce
• 1 tablespoon Sesame oil
• 2 cloves Garlic
• 1/4 cup Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 340 g rice noodles in a large bowl and cover them completely with warm water. Let them soak for 10 minutes, or until they are softened and flexible. Once softened, drain the noodles thoroughly in a colander.
2. 2Cut the about 400 g firm tofu into 1.27 cm cubes. Heat a wok or large pan over medium-high heat, approximately 190°C. Add the cubed tofu to the hot pan and stir-fry for 5-7 minutes, until all sides are golden brown and slightly crispy.
3. 3Mince the 2 cloves of garlic. Add the minced garlic to the pan with the tofu. Then, add the 1/2 cup of chopped carrot, 1 cup of shredded cabbage, and 1/2 cup of chopped bell pepper to the pan. Stir-fry all the vegetables with the tofu for 3-4 minutes, until they are tender-crisp.
4. 4Add the drained about 340 g rice noodles to the pan with the tofu and vegetables. Pour in the 3 tablespoons of soy sauce, 1 tablespoon of vegetarian oyster sauce, and 1 tablespoon of sesame oil. Stir everything together gently for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauces and heated through.
5. 5Chop the 1/4 cup of green onions. Remove the pan from the heat. Garnish the Taiwanese Fried Rice Noodles with the chopped green onions and serve immediately.

Substitutions

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