The traditional stir-fried rice noodles require soaking the rice cakes overnight to soften them. The next day, they are sliced into strips, then paired with fresh meat slices, egg, tomato, pea shoots or small bok choy, and other seasonings, fried in hot oil.
But now, all that's on hand are the rice cakes Shen Jiayue smashed earlier, so there's no time to soak them. Therefore, Lin Xu just briefly passed the rice noodles made in the morning through hot water and immediately started frying.
When stirring, he not only added more meat but also included some slices of ham.
The oil used for stir-frying the rice noodles also came from the oil steamed out of the ham, full of the unique umami of ham.
The rice noodles have strong water absorption properties, so water needs to be added during the stir-fry process. Lin Xu replaced it with the broth cooked from the ham.
With such cost-ignoring methods, the stir-fried rice noodles were successfully made.
