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Pork and Mushroom Fried Rice Noodles recipe


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This is called 'tsao mi fun' in China, or 'tsa bi whun' in Taiwan. My mum's been making this dish since I was a little girl. All the measurements here are pretty much to taste, some people like more pork, some less, some more soy sauce, some less, etc.

32 people made this

IngredientsServes: 4

  • 225g pork fillet, thinly sliced
  • 4 tablespoons soy sauce
  • 4 tablespoons rice wine or sherry
  • 1 teaspoon white pepper
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon cornflour
  • 4 dried Chinese black mushrooms
  • 225g rice noodles
  • 4 tablespoons vegetable oil, divided
  • 2 eggs, beaten
  • 1/4 clove garlic, minced
  • 1 tablespoon Thai fish sauce
  • 3 carrots, cut into matchstick strips
  • 1/2 onion, chopped
  • 200g bean sprouts
  • 4 leaves savoy cabbage, thinly sliced
  • 1 pinch salt to taste
  • 3 sprigs fresh coriander, for garnish

MethodPrep:35min ›Cook:15min ›Ready in:50min

  1. Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornflour. Mix well, then set aside to marinate. Soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. Slice the mushrooms thinly and reserve. Soak the rice noodles in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.
  2. Heat 1 tablespoon of the vegetable oil in a wok or large frying pan over medium heat. Pour in the eggs, and cook until firm, flipping once, to make an egg pancake. Remove the egg pancake, and allow to cool, then thinly slice and place into a large bowl. Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and fish oil, and cook until the prawnbecome aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and onion, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Scrape the pork mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat.
  3. Heat the remaining vegetable oil in the wok, then stir in the drained rice noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture. Scrape the mixture in to a serving bowl and garnish with coriander to serve.

Note:

You can find five spice powder, Thai fish sauce and rice noodles at Tesco's or any other large supermarket. You can find Chinese black mushrooms in Chinese supermarkets.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (29)

by cecilia8240

Delicious! I had to adjust the recipe though, since I am vegetarian. I used tofu instead of pork, marinating it according to the recipe, and I omitted the shrimps. It was easy to do, not too long and very flavorful. There's a lot of veggie and meat compared to the noodles, but I liked it that way. Do not omit the 5 spice powder: it really make the dish. If you don't have any, you can make your own by grinding 2 star anise with 1/2 tsp whole fennel seeds and 1/2 tsp whole cloves, then adding 1 tsp ground cinnamon and 1/4 tsp pepper. One last thing: it makes four generous servings, but it's so good that you may find yourself eating more than you should! Thanks Tina, I'll make it again.-01 Mar 2009

by leftoverQueen

I've made this a couple of times,with different noodles. rice and mung bean, I like the rice better thicker. with that said you can play with it,adding as much or as little stuff you like. Don't forget the dried shrimp though it is critical. I also made with 8 oz noodles and 6 oz noodles unless you really really like alot of noodles use the 6 oz. It's hard to mix in the noodles but be patient and gentle-01 Dec 2010

by Jenwee99

I finally made this after having it in my recipe box forever. I agree that the five-spice powder makes the dish. I had issues with my noodles. After soaking for 10 minutes they were still crunchy. So I dont know if the rice noodles I bought were strange or something. I tried soaking them in hot water for 15 minutes and they were still pretty "el dente". I did like this dish, it makes A LOT. I added some siracha for some heat. Thanks for a great recipe-18 Jul 2010


Tasty Stir-fried Glass Noodles

For this tasty and simple stir-fried glass noodles, I used a type of noodle called Korean glass noodles (or sweet potato starch noodles). It is commonly used in Korean cuisine for the dish called Jap-Chae , a stir fried noodle dish. Here is a link to the noodle I used for this dish on Amazon.

I used shredded cabbage in this dish but feel free to add other types of vegetables you like such as mushroom, onion, carrot and celery, etc.

Below is a summary of how I made this dish with pictures.

I hope you enjoy making this tasty stir-fried glass noodles at home. If you like this recipe, please give a rating and share it with your friends!


The Versatility of Pork Belly

Having food blogged for the past five years, I’ve come to realize that pork belly is one of the most versatile ingredients in Asian cooking. The Taiwanese make it savory and saucy like in Taiwanese Braised Pork Belly.

The Shanghainese like it sweet in Shanghai Style Braised Pork Belly, and people from Hunan gotta have their chilies, so Mao’s Braised Pork Belly is spicy and aromatic.

The Cantonese take on braised pork belly is the addition of red fermented bean curd, a flavor enhancer that tastes better than it sounds. With pork belly, you can’t go wrong.

But that’s just the tip of the iceberg of the pork belly recipes we’ve covered on the blog. This quick braised Pork Belly Mushroom Rice Bowl is a simplified version of the flavors in our favorite dishes, designed to satisfy your braised pork belly craving in a pinch. The meaty, delicious shiitake mushrooms only intensify the flavor of the dish.


Easy Pork Fried Rice Recipe

Pork fried rice is the perfect mid-week dinner and this pork fried rice recipe is perfect for those nights when you don’t feel like doing takeout. Our easy pork fried rice recipe uses soft-boiled eggs instead of scrambling them into the rice – though either method is totally fine, I just didn’t want scrambled eggs tonight.

For this recipe, I would recommend tossing the pork tenderloin in the freezer as you prepare the rest of the veggies and sauce so that it’s firmer and easier to dice.

Grade

Time to Make: About 30 minutes

Ingredients for Easy Pork Fried Rice Recipe

3 tablespoons butter, divided

2 teaspoons sesame oil, optional

Method

Prepare Ingredients

Place the pork tenderloin in the freezer. Bring the rice and 1 tablespoon butter to a boil in 2 cups of water. Add a dash of salt and then reduce heat to very low, cover, and simmer for 15 minutes. Remove from heat and transfer to a bowl. Immediately rinse out the saucepan and fill with water and set on the stove.

Peel the carrots and trim and discard the ends. Small-dice the carrots. Peel the onion and small-dice.

Prepare Sauce

Peel and mince the garlic. Trim and rinse the scallions and then mince. In a bowl, combine the soy sauce, sesame oil, chili oil, minced scallions, and minced garlic. Whisk to combine and then stir in the sesame seeds. Set aside.

Prepare The Tenderloin

Remove the tenderloin from the freezer and cut into very small pieces and transfer to a bowl. Heat the remaining 2 tablespoons butter in a large skillet over medium high. Once melted and frothy add the pork and season with salt and pepper. Cook, stirring often, for 5 minutes. Turn the heat to high and continue cooking for 4-5 minutes or until the pork begins to turn dark brown. Leaving the heat on, use a spoon to remove the pork and transfer to a bowl.

Fry the Vegetables

If the skillet seems dry, add a teaspoon of sesame oil. Add the diced onion and carrots and cook, stirring frequently, for about 5-7 minutes. Once the carrots and onions are beginning to soften and char, add the frozen peas. Cook for about 5 more minutes or until all the vegetables are softened and beginning to char. Do not overcook. Use a spoon to transfer the vegetables to the bowl with the cooked pork.

Prepare the Soft-Boiled Eggs

While the vegetables are cooking, bring the saucepan of water to a boil. Add the eggs and cover the pan with a lid and cook for exactly 6 minutes. After the timer goes off, use a slotted spoon to transfer the eggs to a small bowl and run cold water over them for 1-2 minutes before peeling. Cut the eggs in half and season with salt. Set aside.

Finish the Rice

If the skillet seems dry, add another teaspoon of sesame oil. Add the rice and spread it into an even layer and cook for 2-3 minutes until beginning to crisp up on the bottom. Stir in the pork and vegetables and toss to combine. Add the sauce and scrape up any browned bits stuck to the bottom of the skillet. Toss to combine and cook for 2-3 minutes more. Remove from heat.

To Serve

Spoon the rice into bowls and arrange an egg on each dish. Sprinkle with a bit of sesame seeds and serve with sriracha, if desired. Enjoy!


Frequently Asked Questions

The Origin of Pork Chow Mein

This recipe originated from Hong Kong. It&rsquos an iconic and old fashioned Cantonese noodle dish.

It&rsquos called Yuk See Chow Mein (肉絲炒麵) in Cantonese, which literally means &ldquoshredded pork fried noodles.&rdquo

What is the difference between lo mein and chow mein?

Lo mein is boiled while chow mein is stir-fried. They use the same wheat egg noodles.

Can I Use dried Egg Noodles?

Yes. If fresh egg noodles are not available, you can buy dried egg noodles in a clear plastic packaging.

Just follow the instructions to prepare the noodles and they will work well for this pork chow mein recipe.


Fried rice is one of my favorite guilty pleasures! I love it so much and crave it frequently. If we order it at a Chinese restaurant, we usually get the house special fried rice made with beef, shrimp, pork and chicken. There’s never enough
protein and vegetables in the dish we order to make it a main dish, so I set out to make it myself with a healthier twist. This has 35 grams of protein per serving, plus the cauliflower adds a healthy dose of veggies. For more of my favorite fried rice recipes, try my Spicy Shrimp Fried Rice, Low-Carb Cauliflower Fried Rice, or Vegetarian Asian Edamame Fried Rice.


What are rice noodles?

Rice noodles are just what you’re thinking they might be. They’re made from rice flour and water. Sometimes cornstarch is added to improve the texture of the noodles. They’re most commonly seen in East and Southeast Asian dishes. Dried rice noodles are the easiest to find (in your market’s Asian products aisle).


Mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao |

mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao | with 26 amazing images.

mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao is a feast to enjoy at meal time. Learn how to make mushroom pulao .

To make mushroom fried rice , heat the oil in a broad non-stick pan, add the ginger, garlic, green chilli and onions and sauté on a medium flame for 1 minute. Add the mushrooms and little salt and mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the soy sauce, vinegar, chilli sauce and 2 tbsp water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the rice, ½ cup spring onions, salt and black pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the remaining ¼ cup spring onions and mix well. Serve immediately.

Restaurant style mushroom fried rice is one of the all-time favourite Chinese dishes that has won the hearts of many generations of people not just in China but across the world. It is a quick and easy dish of rice and mushrooms cooked with flavourful ingredients like ginger, onions and a couple of oriental sauces.

The spicy flavour of this mushroom pulao warms your palate and tickles your taste buds. You can, however, adjust the spice levels according to your taste. Also try other dishes like Chinese Vegetable Clear Soup or Chinese Fried Paneer in Hot and Sweet Sauce.

You will realise it is easy to make restaurant style mushroom fried rice at home. This is essentially one of the most exciting ways to serve mushrooms. It has a trio of perfect trio of aroma, flavour and hue.

Tips for mushroom fried rice . 1. The success of this rice lies in cooking the perfect rice. The rice has to be only 85% cooked. Over cooking may make it mushy. 2. Prefer to use a broad pan to make the rice so tossing the mushrooms and rice is easier. 3. If you carry it in tiffin, it is best used within 4 to 5 hours.

Enjoy mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao | with step by step photos.


Tamarind mushroom instant noodles (pictured above)

These warming tamarind noodles are bursting with flavour at every bite: the garlicky, ginger and sweet shallot base harmonises with the sour tang of tamarind and the umami hit of soy and shiitake mushrooms, all finished off with a drizzling of kecap manis to form a quintessential backdrop of Indonesian flavours. If you can’t find kecap manis, you can substitute it with an equal mix of dark soy and brown sugar.

Prep 10 min
Cook 25 min
Serves 2

2 x 80g packets dried instant noodles, flavour sachets saved for another use
3 tbsp neutral oil, plus extra for tossing
60g shelled cashew nuts
250g shiitake mushrooms
, stems removed, flesh sliced
Sea salt
1 tbsp Shaoxing wine, or rice-wine vinegar
3 garlic cloves
, peeled and thinly sliced
2 banana shallots (120g), or 4 small shallots, peeled and thinly sliced
2cm ginger (10g), peeled and finely chopped
100g Tenderstem broccoli, cut in half lengthways, then cut into 3cm pieces on the diagonal
2 tbsp light soy sauce
2 tbsp kecap manis
, plus extra for serving
3 tsp tamarind paste
2 eggs
(optional)

Bring a pan of water to a boil, add the noodles and cook according to the packet instructions (usually two or three minutes). Drain, refresh in cold water, then toss with a splash of oil to prevent the noodles from sticking together and set aside.

Meanwhile, toast the cashews in a dry wok or frying pan on a medium heat until golden, then set aside. Turn up the heat to high, pour a tablespoon of oil into the same pan, then add the mushrooms and a pinch of salt, and stir-fry for four to five minutes, until golden. Add the Shaoxing wine and cook until it evaporates. Turn down the heat to medium, add another tablespoon of oil, then stir-fry the garlic, shallots and ginger for three to four minutes, until softened.

Add the broccoli, stir-fry for a minute more, then add the soy, kecap manis and tamarind, and stir to combine. Finally, add the noodles and cashews, and toss everything together.

Meanwhile, fry the eggs, if using. Put a nonstick frying pan on a high heat, add a tablespoon of oil and, once shimmering, crack in the eggs. Reduce the heat to medium and cook until the whites are done and the edges are browned.

Transfer the noodles to serving plates, top with the fried eggs and a drizzle of kecap manis, and serve immediately.


Brown Fried Rice Recipe Instructions

Step 1: Steam the brown rice

Brown rice is easy to cook. We have detailed instructions in our post on How to Make Perfect Brown Rice , either on the stove, or in any rice cooker.

If you are making brown rice fresh the same day, let the cooked rice cool completely before using it. It’s best to transfer the rice from the pot to a sheet pan and fluff it with a fork, so it can dry out and cool simultaneously.

Day-old brown rice also works nicely, as cold rice clumps are drier and easily broken apart in the wok . Simply take the brown rice out of the refrigerator, wet your hands with a little water, and break up any clumps so you have individual rice grains. Rinse your hands with a little more water if rice sticks to your hands.

Step 2: Marinate the meat

If using beef, chicken, or pork, add 1 tablespoon water, 1¼ teaspoons dark mushroom soy sauce, and 1 teaspoon vegetable oil to the meat. Mix until all the liquid is absorbed by the meat to tenderize and add moisture. If you’re using shrimp, just omit the dark mushroom soy sauce.

Next, mix in 1 teaspoon cornstarch and set aside. We made a version with beef, but you can pick any meat of your choosing or go vegetarian with a vegetable fried brown rice.

Step 3: Prepare the sauce

Mixing your sauce ahead of time is much easier than adding everything individually to a hot wok. In a small bowl, mix 2 teaspoons hot water and ¼ teaspoon granulated sugar until dissolved. Stir in ⅛ teaspoon ground white pepper, ½ teaspoon sesame oil, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, and ½ teaspoon MSG if using. Set aside.

Step 4: Scramble the eggs

Heat the wok until just smoking. Spread two tablespoons of vegetable oil evenly around the wok, and add the beaten eggs. Turn the heat down and stir the eggs until scrambled. Transfer back to the same bowl, and set aside.

Step 5: Sear the meat

Heat the wok until smoking. Add one tablespoon of vegetable oil. Add the marinated meat to the wok. Spread it out in one single layer, and sear for 30 seconds on each side. Scoop it back into the bowl and set aside.

Step 6: Stir-fry all the ingredients together

With the heat on high, add the chopped onions to the wok (there should be some oil remaining from searing the meat). Cook until translucent.

If using fresh carrots, add them at the same time you add the onions. If using frozen carrots, add them after the onions turn translucent.Continue stir frying until the carrots are heated through.

Add the cooked brown rice. Your heat should be really high at this point to prevent sticking. Use your metal wok spatula to stir-fry the rice, scraping from the bottom of the wok to prevent sticking. This is an essential technique for fried rice.

Once the brown rice is warmed (after 1 to 2 minutes of stir-frying), pour the prepared sauce evenly over the rice.

Stir-fry for another 1-2 minutes to evenly distribute the sauce.

Add in the seared meat. Spread 1 tablespoon of Shaoxing wine around the perimeter of the wok, and give everything a quick stir.

Next, stir in the frozen peas until heated through.

Stir in the scrambled eggs.

Toss in the chopped scallions and stir fry for another 15 seconds.

Use a clean spoon to taste the rice, and re-season with more soy sauce or salt if needed.

Plate and serve immediately!

This makes a great one-pan meal or side dish! It’s especially good with a little (or big) dollop of homemade chili oil or chiu chow chili sauce.

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Watch the video: Noodles με Λαχανικά. Άκης Πετρετζίκης (January 2022).