Macau-style Fried Rice Noodles
A staple of Macau's cha chaan teng, these fried rice noodles are springy and flavorful, loaded with BBQ pork, shrimp, and egg, wok hei aroma is irresistible.
Ingredients
12 items- Dried rice noodles 300g
- BBQ pork (char siu) 100g
- Shrimp 100g
- Bean sprouts 150g
- Garlic chives (or chives) 50g
- Eggs 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tsp
- White pepper pinch
- Sesame oil 1 tsp
- Cooking oil as needed
Nutrition
Steps （6 steps）
Soak the dried rice noodles in warm water for 10 minutes until soft. Drain well. Meanwhile, shred BBQ pork, devein shrimp, cut chives, and rinse bean sprouts.
Heat a wok over medium heat, add 2 tbsp oil. Pour in the beaten eggs and scramble quickly for about 30 seconds until just set. Transfer out.
Add 1 tbsp oil to the wok. Stir-fry the BBQ pork and shrimp over medium heat until the shrimp turn pink, about 1 minute. Transfer out.
Add 2 tbsp oil and heat over high heat. Add bean sprouts and stir-fry for 20 seconds. Add the drained rice noodles, reduce heat to medium, use chopsticks to loosen the noodles and mix with sprouts.
Add light soy sauce, dark soy sauce, sugar, and white pepper. Turn to high heat and stir-fry for 1 minute. Add the chives, scrambled eggs, BBQ pork, and shrimp. Continue stir-frying for another 30 seconds until chives wilt and everything is well combined.
Drizzle with sesame oil, toss a few times, then turn off heat and plate.
Tips
Soak the rice noodles until soft and drain thoroughly; use high heat for wok hei; fry the proteins first and return at the end to keep them tender; use chopsticks to separate noodles during stir-frying for even coating.
You May Also Like
More recipes you might enjoy
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Char Siu Bao (BBQ Pork Buns)
Char Siu Bao is a classic Cantonese dim sum delicacy, featuring soft, fluffy dough wrapped around a savory-sweet filling of barbecue pork. With every bite, the rich sauce bursts with flavor. Whether enjoyed in teahouses or homemade, it's an unforgettable treat.