Malay Fried Flat Rice Noodles Vacuum Packed Easy Cooking To Enjoy Southeast Asian Cuisine

Mygou (Nanyang) food Ltd.Co. is a newly established food production enterprise led by the professional food research and development team, located in Xixia County, Nanyang City, Henan Province, China.

The weather is getting hotter, and people tend to be lazy, not only too lazy to eat but also too lazy to cook. Therefore, it is the voice of the majority of bloggers to quickly make a delicious dish. Especially working people. It is already very hard to go to get off work and get off the subway every day under the scorching sun. Today, I will make a simple and easy-to-learn, and more importantly, a traditional Malaysian food that can be eaten in more than ten minutes - Sin Chew Fried Rice.

Malaysian cuisine is heavily influenced by Chinese food but combined with certain improvements. So these Southeast Asian dishes are most acceptable to us Chinese. For more Southeast Asian delicacies, please refer to my previous blog post (How to make Tom Yum Kung Soup) (Vietnamese Lemongrass Pork Chop) (How to Make Thai Beef Curry). Today’s main ingredient is actually fans. The best is fine rice noodles, but I can't find them in several supermarkets. So I used Longkou fans instead. The taste is very similar. Rice noodles are mainly made from rice. Longkou vermicelli is made of mung beans. After thinking about it, the Longkou vermicelli made of mung bean is more suitable for summer. Because you can go to the heat to cool off, killing two birds with one stone.

Ingredients:

226g beef, 1/2 red pepper, 1/2 bell pepper, 2 red bell peppers, 1 pack of hor fun, 1 small piece of ginger, 2 cloves of garlic, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 teaspoon of starch, 1 cup of the nine-layered tower, 1 small handful of kale, 1/2 tablespoon of Maggi fresh soy sauce, 1 teaspoon of sugar, 2 teaspoons of fish sauce, 1 teaspoon of white pepper, and a little cooking oil.

Step:

1. Slice beef, and add starch and white pepper powder to mix well.
2. Chop the Thai peppers and ginger and garlic; shred the green and red peppers; cut the river noodles into wide strips; adjust the sauce for later use.
3. Heat oil in a hot pan, sauté Thai pepper and ginger, and garlic until fragrant, then fry the beef slices to change color.
4. Add shredded sweet peppers, a nine-layer tower, and kale leaves in turn and stir-fry until soft.
5. After adding the flat vermicelli, pour in the sauce and stir fry until hor fun is softened.