Stir-fried noodles are second in popularity to rice in the Philippines. Eaten as part of a meal or as a snack, this classic noodle stir-fry has seemingly endless variations. Here, a small amount of mildly sweet cured pork sausage, a specialty of southern China, where it is known as lop cheong, creates a chewy, smoky foundation for fine pieces of chicken and shrimp. Look for it in Chinese and other Asian markets. Substitute Chinese barbecued pork or shredded roast chicken if Chinese sausage is unavailable. The vegetables are shredded or thinly sliced to match the delicate structure of the noodles.
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