An amazing crispy wing fried rice noodle recipe by Chef Wakiya, using only onion and bacon for ingredients. The crispy wings and chewy rice noodles create a perfect texture. Adding a little extra touch to your usual rice noodles will make your dining table more vibrant. Enjoy with vinegared pepper or spicy soy sauce as desired.
Ingredients
Main Ingredients (1 serving of Rice Noodles)
- Rice Noodles 50g
- Onion 80g
- Bacon 50g
- All-purpose Flour 1 tbsp
Seasonings
- Chicken Bouillon Granules 1/2 tsp
- Salt (to taste)
- Pepper (to taste)
- Sesame Oil 1 tsp
Steps
- In a frying pan, add 80g onion and 50g bacon, and stir-fry without oil.
- Once the bacon releases its fat and becomes fragrant, add 50g rice noodles, 190ml water, and 1/2 tsp chicken bouillon granules.
- Cover with a lid and simmer over medium heat for 4 minutes.
- After 2 minutes, open the lid once, mix and loosen the rice noodles to ensure the liquid is evenly distributed. Cover again and simmer for the remaining 2 minutes. (This is the key!) This method saves the step of boiling the rice noodles separately and makes them delicious by absorbing the soup as they cook.
- Remove the lid and stir while mixing with chopsticks, allowing the rice noodles to absorb the liquid.
- Taste and adjust the seasoning with a pinch of salt and a pinch of pepper.
- In a separate frying pan, add the batter made by mixing 1 tbsp all-purpose flour and 100ml water, and heat.
- Heat while evaporating the moisture, and cook until the entire batter is done.
- Once the batter starts to lightly color, place the cooked rice noodles on top, spreading them out evenly.
- Cook until the edges of the flour become crispy and browned.
- Shake the pan so the noodles move freely, then drizzle 1 tsp sesame oil around the edges.
- Cover with a lid and steam for about 10 seconds.
- Invert onto a plate to serve. It's ready!
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