Fried Rice Noodle Delivery Burnaby | James On Hastings

Fried Rice Noodle Delivery Burnaby | James On Hastings Chinese Restaurant

Fried Rice Noodle Delivery Burnaby |
James On Hastings Chinese Restaurant

Origin: Chinese Restaurant Burnaby @ James

Fried rice noodle is a traditional snack in Guangzhou, Guangdong Province, China. It belongs to Guangzhou snacks. It was first popular in Shahe Town , Guangzhou City, and later spread to all parts of Guangdong as Cantonese cuisine.

Fried rice noodles are commonly found in Guangdong , Hainan , Guangxi , Fujian , Jiangxi and other places.

James On Hastings Show you how to cook: 

Method 1: 

Noodle (six taels), beef (one tael), sprouts (two taels), dark soy sauce, monosodium glutamate, light soy sauce, and sugar are mixed in appropriate amounts and set aside. Put the marinated beef in the oil pan first, be sure to spread the beef flat, fry one side, then turn over and fry the other side.

1. Put in the sprouts and fry until they are mature, put them in the pot and set aside.

2. Heat the oil and add the rice noodles. Stir the seasoned sauce and pour it on the noodles. Stir-fry for a few times.

3. Pour in the stir-fried beef sprouts, sprinkle with an appropriate amount of chopped green onion, stir well and serve.

Method 2:

Put oil in the pot, add chili and garlic slices when the oil is hot, stir-fry until fragrant, add pork, shredded carrots, pickled cabbage in turn, pour in hor fun, and finally add soy sauce and stir-fry evenly, then serve

Method 3:

 Ingredients: 250 grams of rice noodles, 200 grams of mung bean sprouts, and 100 grams of chives. Seasoning: 2 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, 1/4 teaspoon of salt, a little pepper, 2 tablespoons of water. Adjustment process:

1. Loosen or peel the noodle.

2. Wash the mung bean sprouts and drain the water.

3. Wash the leeks, drain and cut into small pieces.

4. Heat 3 tablespoons of oil in a pan, add mung bean sprouts and fry for a few times, pour in rice noodles and stir well, add seasonings and chives and fry until the juice is dry and the color is even. Serve.

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