Ingredients

The following ingredients have 4 Servings
  • 1/2 pound (220 grams) wide dried rice noodles
  • 1/2 pound (220 grams) ground meat ((beef, chicken, pork, or turkey) or shrimp)
  • 2 teaspoons Shaoxing wine ((or Japanese sake, or dry sherry))
  • 1 teaspoon potato starch
  • 1/2 teaspoon salt
  • 1/4 cup chicken stock
  • 2 teaspoons light soy sauce
  • 1 tablespoon dark soy sauce ((*see footnote 1))
  • 1 tablespoon sugar
  • 1/2 teaspoon salt ((or 1 tablespoon oyster sauce, or hoisin sauce))
  • 2 tablespoons peanut oil ((or animal fat))
  • 6 green onions (, chopped into long slices (separate the white and green parts))
  • 1/2 tablespoon ginger (, grated)
  • 2 cups mustard greens (, chopped)

Instruction

  • Cut rice noodle threads into 8-inch (20 cm) lengths with a pair of scissors (*see footnote 2) and transfer them to a large bowl. Add hot tap water to cover. Be sure to submerge the rice noodles. Let sit for 5 to 7 minutes (*see footnote 3), until tender. The noodles should be flexible but remain al-dente (*see footnote 4). Drain. Add a few drops of vegetable oil and gently toss a few times.
  • While soaking the noodles, prepare marinade, sauce and cut veggies.
  • Combine ground meat (or shrimp), Shaoxing wine, potato starch, and salt in a small bowl. Mix well.
  • Combine chicken stock, light soy sauce, dark soy sauce, sugar, and salt in a small bowl. Mix well.
  • Place all the ingredients and a pair of tongs (or pair of chopsticks) next to your stove.
  • Heat oil in a large nonstick skillet (or a wok) over high heat until hot. Add ginger and half the green onion (all the white parts). Cook and stir until it starts to sizzle.
  • Add ground meat. Cook and stir until the surface is slightly charred, but not cooked through yet.
  • Add mustard greens and the rest of the green onion (all the green parts). Cook and stir for 30 seconds.
  • Pour in sauce. Stir a few times. Add rice noodles. Toss and stir with a pair of tongs, until the liquid is fully absorbed. Remove skillet from stove. Carefully taste the noodles. If the noodles are still a bit tough, you can return the skillet to the stove and pour in 3 to 4 tablespoons chicken stock (or water). Continue tossing and stirring until the liquid is absorbed.
  • Transfer everything to serving dishes. Serve immediately as a main dish.