Rice Noodle Stir-Fry Tips
– The easiest way is to blanch the rice noodles, then drop them into cold water and gently shake to loosen the strands.
– Remove the noodles and toss them with oil to prevent sticking. This will help keep the strands from clumping together and sticking to the pan, ensuring they don’t break apart when stirred.
– Don’t overcook the noodles; they should remain firm and chewy.
Blanching Rice Noodles
Tartaric Acid
– Tartaric acid can be used for pickling foods and preserving the green color of vegetables. It also helps make the noodles chewier.
– Dissolve 1 teaspoon of tartaric acid in 1 liter of water, bring the solution to a boil, and then let it cool until it is just warm.
– Soak the noodles in the warm tartaric acid solution for 5 minutes. Rinse thoroughly with cold water and blanch as usual.
Quicklime or Betel Lime
– Quicklime helps maintain the elasticity of the noodles, making them chewier and less likely to break when stir-fried. It also adds a unique flavor to the dish.
– Mix quicklime with water and let it settle. Filter the clear water on top.
– Soak the noodles in the lime water for 5 minutes. Rinse thoroughly with cold water to remove any lime scent.
– The noodles will now be much chewier. A quick blanch before stir-frying will ensure they don’t break apart.
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