While shopping at my Asian grocery store recently, I spotted this Vietnamese noodle that looked very similar to our Malaysian "Loh See Fun, 老鼠粉" or silver needle noodle. This Vietnamese noodle is made with wheat starch, potato starch and water. Whereas silver needle noodle is made with rice flour, wheat starch and water, thus softer in texture. This Vietnamese noodle has more bite to it. I was glad to find it as I made my own "loh see fun" before and it was hard work. I used some frozen leftover chicken breast for this. You can use any meat or seafood you like.
Ingredients:
Vietnamese noodle, Poultry, meat or seafood of your choice (I used leftover chicken breast), Carrot, Eggs, Bean Sprouts, Scallion, Garlic.
Seasoning:
Oyster sauce, Dark Soy sauce, Sugar, White Pepper, Sesame oil.
Methods:
1. Heat up a wok, when heated, add in some cooking oil. Stir-fry garlic, carrot and meat/seafood of your choice until no longer pink. Scoop to the side of the wok, add in a little oil when needed. Crack in eggs, stir fry until cooked, mix everything together.
2. Add in noodle and seasonings. Stir fry well. Add in scallion and bean sprouts. Stir-fry for a little while and mix everything together. Taste test, season if needed. 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 Deb, do go and check out Kahakai Kitchen delicious round up on Nov, 27th!
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