Rice Noodles dry style { Kon low }

Finding asian cooking ingredients here hasn't been easy. Fortunately, Tesco has a section of shelves that fulfil my needs. Though the supplies are limited, they do stocked general ingredients i.e. the soya sauce, curry powder, various instant sauces, etc. One of the best finds is rice noodle. This rice noodle is not quite like the fine rice vermicelli but some what similar to kway teow.

On the packing, it suggested to pour any flavour of hot soup over the rice noodle. However, for my taste, I prefer dry version instead. The following recipe was inspired whilst watching Nigella 's cooking programme with minor additions.

As you can see, I've prepared a small portion of each ingredients as we're going to toss these ingredients with the ready noodles. Clockwise - stir fried mince pork, toasted sesame seeds, stir fried button mushrooms, fried onions in oil, finally spring onions.

Usually, the tossing is done for one portion of noodle. In an empty bowl, first put the fried onions in oil, mushrooms, mince pork, dash of soya sauce and pepper to taste, mix the ingredient, then put in the rice noodles, toss til consistent, finished off with a sprinkle of spring onions and sesame seeds. Repeat the same for 2nd portion. This way, the unfinished ingredients can be kept in the fridge and heated up until the next meal :)

Verdict : the rice noodle were smooth and firm. Slurping was very easy! Give it a try :)