Chinese Noodle Dishes

乾河粉 (banh pho)

2 adults + 1 kid = 2/3 package

1. Soak at least 2-3 hours or overnight.
2. Drain in colander for at least 30 mins.
3. Place 1/3 of package on flat glass plate and heat in microwave for 1 minute to soften.
4. Saute in oil until soft, add small bits of water to separate noodles, then add soy sauce (otherwise, noodles will stick to wok).

炒年糕 (rice cake) with Pork and Chayote

1 package of rice cake
1 boneless pork chop, cut in half and sliced thin
3 chayote, cut into quarters and sliced diagonally (with seed removed)
garlic
S&P
cornstarch
sugar

1. Soak one package of rice cake for at least 1-2 hours or overnight.
2. Marinate pork with S&P and cornstarch (adding cornstarch at the end produces a coating that wraps the flavor of the other marinade ingredients into the meat).
3. Saute garlic, then add chayote, and then add cooking wine.
4. Add enough water to almost cover ingredients.
5. Add soy sauce and sugar.
6. Bring to a boil.
7. Add pork (note: braising results in smoother meat than sauteeing) and wait until cooked through before stirring so as not to remove the top coating of cornstarch, about 2 minutes.
8. Mix and simmer until melon is soft.
9. Add rice cake and cook until rice cake is soft, about 5-8 minutes.

Noodle Soup

1. Prepare noodles.
2. Boil water in pot.
3. Add salt and boullion, to taste.
4. Add soup ingredients - e.g. tomatoes.
5. If adding meat slices, separately place each slice gently in the water so as not to remove the coating of slurry.
6. Wait until water boils, then add final ingredients - e.g., seaweed, green onion.
7. Pour over prepared noodles.