Imperial Taste Recipe
Taiwanese Stir-Fried Rice Noodle
Ingredients: (4 servings)
- Imperial Taste Hsin Chiu Rice Stick – half package (approximately 8 oz)
- Shredded pork 3.5 oz
- Dried mushroom 5 ~ 6 pcs
- Sun-dried shrimp 1 oz
- Fried shallot 0.5 oz
- Carrots 2.5 oz
- Cabbage 8 oz
(Depending on personal favorite tastes, change ingredients and seasonings accordingly.)
- Soy sauce 2 Tablespoons
- Salt 1/8 Teaspoon
- Sugar 1/4 Teaspoon
- Ground white Pepper 1/4 Teaspoon
- Water ½ Cup
- Vegetable oil 2 Tablespoons
- With a little soy sauce, pickled shredded pork.
- Wash the dried mushrooms. Soak in warm water for 15 minutes. Drain the soaked mushrooms and chip into shreds. Wash dried shrimp, and then soak in warm water for 5 minutes. Chip carrots and cabbage.
- Boil a pot of water, add a little salt and oil, boil the rice noodle for 1 minute. Drain the rice noodle and put into another bowl, cover for later use.
- Heat the wok, place oil in the pan and start frying mushroom, shrimp, fried shallot, and pork, each by the interval of 1 min. Add the carrots, cabbage, and all seasonings into stir fry, fry the carrots to slightly soft, add water to boiling. Turn down the fire to small and stew for 3 minutes. (add more water until it covers all the ingredients.)
- Cut the rice noodle into proper length (about 5 cm), put the rice noodle into the pot, stir until the sauce dries up and all the ingredients are well mixed.
Lungkow Vermicelli Recipes
Chicken Long Rice (Hawaiian Style)
- 3 lbs chicken breast meat
- 96 ozs low sodium chicken broth (cartons)
- 1 tbsp Hawaiian sea salt
- 1 piece ginger root (12 inch piece fresh, sliced)
- 1 sweet onion (maui, cubed)
- 7 ozs (1 package) Pagoda vermicelli noodles
- 1 bunch green onions (thinly sliced)
- 1 head bok choy (chopped)
- Placed chicken breast, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
- Fill a bowl with cold tap water. Add Pagoda Vermicelli, and let sit for 30 minutes to soften.
- Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Chop cooked chicken meat and set aside. Add the vermicelli, chopped chicken meat, green onion and bokchoy into the broth; simmer until Pagoda vermicelli are tender. Ready to serve.
Cabbage Tang Hoon (Malaysian Style)
- 5 to 8 leaves of cabbage (sliced thinly)
- 50 grams of Pagoda Vermicelli (pre-soaked till soft)
- 2 to 3 eggs
- 3 cloves garlic (chopped finely)
- Warm water (to sprinkle to keep moist)
- 4 tablespoons cooking oil (palm oil preferred)
- Salt to taste
- White pepper powder to taste
- Heat 2 tablespoons oil in wok and sauté garlic till aromatic. Just as the garlic is turning brown, add cabbage and stir fry for about 1 minute. Cabbage should start turning limp.
- Add pre-soaked Pagoda vermicelli and continue to stir fry, whilst sprinkling warm water to keep it moist. Add seasoning to taste. After stir-frying for about 2 minutes, push ingredients to the side of the wok to create a well.
- Add 2 tablespoons oil into the well. Break egg into the well and lightly piece the yolks. As the eggs are cooking, fold the rest of the ingredient into the eggs and gently stir them together and allow eggs to cook completely.
- Adjust seasoning and moisture level of dish to your liking before dishing up.
Yum Woon Sen (Thai Noodle Salad)
- 4 oz pre-soaked Pagoda Vermicelli
- 8 – 12 medium-sized shrimp, shelled and deveined
- 4 oz ground chicken
- 3 shallots, thinly sliced
- ½ small tomato, diced
- 1 tablespoon coarsely chopped cilantro leaves
- 1 tablespoon coarsely chopped mint leaves
- 1 tablespoons roasted cashew nut (or roasted peanuts), pounded
- 1 garlic, finely minced
- 1 ½ tablespoons fish sauce
- ½ tablespoons sugar
- 2 tablespoons warm water
- 2 tablespoon lime juice, or to taste
- ½ tablespoon chili garlic paste
- Dry Pagoda Vermicelli noodles are very light. Soak the dry vermicelli noodles with warm water for about 10 minutes (until soft). Discard the water, drain dry and set aside (use 4 oz of them for this recipe). Boil some water and add in the noodles and cook according to the package instruction (a couple of minutes or until the noodles are just cooked through but not mushy). Remove the noodles and drained. Using the same water, boil the shrimp until they are completely cooked. Remove and set aside.
- Mix all ingredients in the dressing well (Make sure the sugar is completely dissolved), set aside.
- In a salad bowl, mix the vermicelli noodles, shrimp, shallots, tomato, cilantro, mint with dressing. Toss to blend well. Add the roasted cashew nuts, stir to combine well. Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving.
Asian Beef Lettuce Wraps
- 1 ½ lbs beef flank steak
- coarse salt
- ground pepper
- 3.5 oz (1 package) pagoda vermicelli noodles
- 2 tbsps vegetable oil
- 6 scallions (3 sliced and 3 cut into thirds)
- 14 cup fresh lime juice
- 14 cup fresh cilantro (chopped)
- 1 garlic clove (minced)
- 8 romaine lettuce
- 1 yellow or red bell pepper (peeled, pitted, and cut into strips)
- Heat broiler, with rack 4 inches from heat. Place steak on a large rimmed baking sheet; season with salt and pepper. Broil until medium-rare, 10 to 12 minutes, turning halfway through. Let rest 10 minutes, thinly slice against the grain.
- While steak rests, cook noodles according to package instructions; drain, and return to pot. Add 1 tablespoon oil and sliced scallions; season with salt and pepper.
- In a small bowl, combine lime juice, cilantro, garlic, and 1 tablespoon oil; season sauce with salt and pepper. Fill lettuce leaves with beef, bell pepper, and scallion lengths; drizzle with sauce. Serve with noodles.
Vermicelli with fresh herbs
- 2 (14 oz) packages of pagoda vermicelli noodles
- 1/4 table spoon capers
- 2 tablespoons chopped pine nuts
- 1 tablespoons chopped fresh parsley
- 2 teaspoons fresh rosemary
- 2 teaspoons chopped fresh sage leaves
- 1 teaspoon chopped fresh basil leaves
- 2 cups cherry tomatoes, cut into fourths
- 4 tablespoons of butter
- Put pagoda vermicelli into boiling water for 3 to 5 minutes, stir to avoid gluing together.
- Drain and add butter.
- Meanwhile, coarsely chop capers if they are large. In medium bowl, mix capers and remaining ingredients except tomatoes, butter, and pepper. Stir in tomatoes.
- In large bowl, toss vermicelli, add herbs and mixture and sprinkle with pepper.