Family friendly Asian

Wok-tossed rolled rice noodles

Name: Wok-tossed rolled rice noodles recipe
Yield: 4
Cuisine: /asian
Ingredients: 5g dried wood ear mushrooms (from Asian grocers); 40.00 ml grapeseed oil; 500g packet fresh rolled rice noodles, cut into 5cm lengths; 1 telegraph cucumber, deseeded, cut into thin matchsticks; 1 small bunch of Thai basil, leaves picked; Pickled carrot (see note) to serve; Fried onion, to serve; Thinly slices long red chilli, to serve; 125ml fish sauce; 80ml lime juice; 45g palm sugar, finely grated 3 tsp white sugar; 3 tsp apple cider vinegar; 10g ginger; 1 x 3cm length of coriander root and stem, well washed, finely chopped; 1/2 eschalot, finely chopped; 1 each red, green bird’s-eye chilli, thinly sliced; 20.00 ml grapeseed oil; 1 garlic clove, crushed; 50.00 ml mushroom sauce (we used Megachef, substitute oyster sauce); 20.00 ml each dark soy sauce, soy sauce, kecap manis; 20.00 ml Chinese rice wine (shaohsing); 20.00 ml each Chinese black (chinkiang) vinegar; 20.00 ml brown sugar

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by delicious. team

delicious. team

May 30, 2023

“This is my take on a dish from my childhood. It’s a texture party and something that’s just fun to eat." – Trinh Richards

5g dried wood ear mushrooms (from Asian grocers)
2 tbs grapeseed oil
500g packet fresh rolled rice noodles, cut into 5cm lengths
1 telegraph cucumber, deseeded, cut into thin matchsticks
1 small bunch of Thai basil, leaves picked
Pickled carrot (see note) to serve
Fried onion, to serve
Thinly slices long red chilli, to serve

Nuoc cham (see note)

1/2 cup (125ml) fish sauce
1/3 cup (80ml) lime juice
45g palm sugar, finely grated 3 tsp white sugar
3 tsp apple cider vinegar
2cm piece (10g) ginger, finely grated
1 x 3cm length of coriander root and stem, well washed, finely chopped
1/2 eschalot, finely chopped
1 each red, green bird’s-eye chilli, thinly sliced
1 tbs grapeseed oil
1 garlic clove, crushed

Soy sauce glaze

2 1/2 tbs mushroom sauce (we used Megachef, substitute oyster sauce)
1 tbs each dark soy sauce, soy sauce, kecap manis
1 tbs Chinese rice wine (shaohsing)
1 tbs each Chinese black (chinkiang) vinegar
1 tbs brown sugar

Method

1.

For the nuoc cham, combine all ingredients except oil and garlic in a medium jug. Stir until sugars dissolve. Heat oil in a large wok over medium- high heat. Stir-fry garlic until golden, about 45 seconds. Add to the fish sauce mixture and set aside to cool.
2.

Place mushroom in a heatproof bowl and cover with boiling water. Stand for 10 minutes. Drain and thinly slice.
3.

For the soy sauce glaze, combine all ingredients in a large jug and stir until sugar dissolves.
4.

Heat 1 tbs grapeseed oil in a large wok over medium heat. Add half the noodles and cook, stirring occasionally, for 3 minutes or until noodles start to blister, crisp and become slightly translucent in the centre. Flip and repeat on the other side. Cook until crispy and soft on the inside. Transfer to a plate. Repeat with remaining oil and noodles.
5.

Return all noodles to wok. Increase heat to high and add the soy sauce glaze, then quickly toss noodles so they don’t stick together.
6.

Turn off the heat and allow residual heat to caramelise the sauce and char the noodles. Add the mushrooms and toss through. Stand for 2 minutes, turning only once.
7.

Transfer to a serving plate. Spoon over a little nuoc cham to taste. Sprinkle with cucumber, Thai basil, pickled carrot, fried onion and chilli. Serve immediately with remaining nuoc cham alongside.

Review 1

Recipe Notes

You can purchase pickled carrot from Asian grocers, or quickly pickle by combining together in a small bowl 1 julienned carrot, 1/4 cup (60ml) rice wine vinegar and a large pinch each of white sugar and fine salt. Toss well and stand at room temperature, tossing occasionally, for 20 minutes or until slightly softened.

This nuoc cham recipe makes 300ml. Store in an airtight container in the fridge for up to 1 week. It's great for spring rolls or to drizzle over a salad.