A healthy fried noodle dish using 'ang chow' [red yeast rice residue] after I cooked the Fried Rice with Red Yeast Rice Residue. This is a meatless fried noodle which I believe is light and good for our body especially after days of indulging in meaty dishes. Easy cooking for a weekend meal.
200 gm dried noodles - blanched and mix with a little sesame oil
8 pieces tofu puffs - cut thick shreds
1 piece wood ear fungus - cut thick shreds
2-3 dried mushrooms - soaked and cut thick shreds
50 gm carrot - shredded
100 gm cai xin or xiao bai cai - washed and cut thick shreds
2 tbsp red yeast rice residue [ang chow]
2 tbsp light soy sauce
1/2 tsp pepper
salt to taste
1 tbsp sesame oil
150 ml water
- Blanched dried noodles until cooked, drain and toss with a little sesame oil.
- Heat frying pan with sesame oil, add in mushrooms and wood ear fungus. Fry for a second, push aside and add in red yeast rice residue. Fry until aromatic then add in tofu puffs and carrot.
- Stir fry and add in seasoning. Add water, bring to a boil and taste to adjust seasoning.
- Add in blanched noodles and vegetables. Continue to stir fry until all ingredients are well mixed and the water is almost dry.
- Dish out to serve immediately.