I should have posted this on the day I cooked these dishes (two days ago) but with four children on school holidays at home, my computer time is so limited.
These are my absolute favourites! I so encourage you try them....
Sauteed Rice Sticks/Noodles
1/4 cup canola oil
2 cloves garlic, minced
1 medium onion, sliced
2 pieces Chinese style sausages **, sliced diagonally
10o grams fried fish meat**, sliced
1 large carrot, julliened
150 grams sugar snap peas
1/4 cup Kikkoman soy sauce
1 1/2 cups water
250 grams pack thin Rice Sticks/Noodles
Soak rice noodles in water for about 10 minutes to soften. Drain and set aside. Saute garlic and onion in hot oil. Add Chinese sausages and fried fish slices and stir fry for about 1 minute. Add carrots and sugar snap peas and stir fry for an additional minute. Mix in soy sauce and water and let boil. Lower heat to medium. Put in rice noodles and combine well with the other ingredients. Stir constantly until all the liquid is absorbed by the noodles. Take care not to overcook. Serve immediately with lemon wedges on the side.
** These are readily available in Oriental/Asian stores. Fried fish slices can be replaced with chicken or pork meat and/or shrimps.
* Add 1 cup of shredded cabbage if desired.
Spring Rolls with Meat Filling
500 grams pork mince**
1 medium carrot, grated
2-3 tablespoons of spring onions, chopped finely
1 teaspoon salt
1 teaspoon soy sauce
1/4 teaspoon ground black pepper
50-60 4x4" spring roll wrappers
cooking oil for deep frying
In a bowl, combine first seven ingredients very well. Take a spring roll wrapper and place about 3 teaspoons to a tablespoon of meat filling on one end. Fold in sides and roll tightly. Wet ends of wrapper with a little water to seal. Deep fry.
Serve hot with sweet and sour sauce or soy sauce/lemon dipping sauce.
** For an even tastier spring roll, use 250 grams pork mince and 250 grams chopped raw shrimps.