Fried rice noodles with Sha Cha sauce

Fried rice noodles with Sha Cha sauce

Introduction:

"Cantonese like to eat rice noodles just as northerners like to eat pasta. Almost every family can make different kinds of rice noodles. Fried rice noodles, boiled rice noodles, steamed rice noodles and Hengli rice noodles are also the main ingredients of rice noodles ~ ~ ~ today, I made this fried rice noodles with Sha Cha sauce, which is a delicacy in many Hong Kong style tea restaurants. It's simple. You can enjoy it in ten minutes

Production steps:

Step 1: unpack the rice noodles (it's the same with the rice noodles sold in the market). Put them in a basin and spread them with chopsticks. Wash leeks, drain and cut into sections.

Step 2: slice lean meat, put chicken powder, soy sauce, raw powder, stir and marinate.

Step 3: heat the oil in the pan, keep the high heat and stir fry the lean meat until it is 9.

Step 4: pour down the rice noodles, add a little oyster sauce, stir fry the soy sauce for a while, then put down the leek section and the Sha Cha sauce, lift the pan by hand and turn it up and down evenly.

Step 5: OK ~ ~ enjoy the delicious rice noodles immediately!

Materials required:

Rice noodles: 500g

Lean pork: 100g

Leek: 1 handful

Oil: right amount

Oyster sauce: 1 tbsp

Shacha sauce: 3 tbsp

Chicken powder: a little

Raw soy sauce: 1 tbsp

Raw powder: a little

Note: if the sauce is salty enough, you don't need to add extra salt. If it's too salty, you can't eat it. After the leek falls down, stir fry evenly. The rice noodle itself is ripe. Shake a few times and mix well.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Maotai flavor