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Rice Noodles With Braised Pork Preserved Veggies(梅菜扣肉米粉）




How would you do with the leftover pork belly with preserved vegetables （梅菜扣肉）? Have you ever tried rice noodles with braised pork with preserved veggies?

Rice Noodles with braised pork preserved veggies （扣肉米粉）is a mouth-watering home-cooked recipe. Every bite is an unforgettable enjoyment. The rice noodles completely absorb the essence of the sauce – is simply too fragrant and delicious.


I add fresh vegetables like carrots, baby corn and bok choy in addition to the leftover preserved vegetables from the braised pork. Additionally, I add yuba or bean curd skin, which absorbs the excess oil from the braised pork and makes it less greasy while also sort of balancing the flavor of each bite.

You don't need to add much seasoning because the leftover braised pork has enough flavor. Because rice noodles, bean curd skin, and fresh veggies were added. Seasoning  still need to be adjusted according to your preference.

One thing about rice noodles is not soaking with hot water, normal water will do. Do not soak the rice noodles until they are too soft. If they are too soft, the rice noodles will become mushy. Each brand of rice noodles absorbs water differently, so the water content and seasonings must be adjusted accordingly. I soaked my rice noodles for 45 minutes and I was quite satisfied with the texture, so I didn’t add in water to the rice noodles.

To prevent breaking the pork belly during the frying process, you can set it aside while adding rice noodles to the stew. However, adding the pork belly last is more secure.

 

INGREDIENTS

Leftover braised pork with preserved vegetables  

1 tbsp minced Garlic

300g rice noodles

Proper Amount of Vegetables (bok choy, baby corn and sliced carrots)

Proper Amount of Bean Curd Skin

Some sliced chilies

2 tbsp braised pork solidified oil or cooking oil

1 tbsp sweet soy sauce

1 tsp dark soy sauce

3 tbsp braised pork sauce

 


 

 

METHOD

1. Soak the rice noodles with room temperature water until soft and drained.

2. Heat the wok with 2 tablespoons of braised pork solidified oil, sauté until fragrant, add in the bok choy, baby corn, carrots and bean curd skin, slightly stir-fry.

3. Add the rice noodles and the preserved veggies, braised pork sauce, seasoning and bok choy.

4. Stir-fry until the sauce is slightly reduced, add in the braised pork and sliced chilis, keep stirring until evenly distributed. Serve while hot.

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