Rice Noodles


½ pack of Rice Noodles
Red Bell Pepper, Celery, Fresh Shitake Mushroom, Pork Loaf (Optional) thinly sliced (1 cup each)
¼ Yellow Onion, thinly sliced
½ Cup Chicken Broth, Oyster Sauce, Dark Soy Sauce, Sesame Oil. Aisle #10


Pre-soak the rice noodles in cold water for about 30 minutes, cut noodles in half for easier stir-fry. Heat wok, add oil and fry onions, then add shitake and a little chicken broth. Throw in the rest of the vegetables and pork loaf strips. Stir fry with oyster sauce, add noodles, and then add dark soy sauce and a few drops of sesame oil. Mix well and add the rest of the chicken broth. Cook for another 3 minutes in medium heat, and add more chicken broth as needed to keep noodles more moist. Then ready to serve.

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