Fried Noodles with Red Yeast Rice Residue

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.

 

 

Ingredients

[serves 2-3]

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

 

Seasoning

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 

 

 

 

1. Blanched dried noodles until cooked, drain and toss with a little sesame oil.
2. 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. 
3. Stir fry and add in seasoning.  Add water, bring to a boil and taste to adjust seasoning.
4. Add in blanched noodles and vegetables.  Continue to stir fry until all ingredients are well mixed and the water is almost dry.
5. Dish out to serve immediately.