I made this but I screwed up on the noodles. I didn’t have fresh noodles but dried so naturally when preparing them the oil and dark soy sauce didn’t disperse right so it looked all marbled. Too much water I’m guessing. So if all you have is dried noodles what is the proper way of making them for this oyster sauce fried noodles? 🤔
Yeah dried rice noodles are a different beast entirely! Apologies if I didn't make that clear in the recipe.
So, first, it depends on the specific variety of dried rice noodles. No matter what, you'll need to first either boil or soak the rice noodles - often the package will have instructions for that specific type of rice noodle. It should also be mentioned, however, that many dried rice noodles are not able to stir-fry well without shredding (e.g. dried Pho noodles would not be able to used in this context).
One commonly available dried rice noodle abroad are called "Vermicelli Rice Noodles", and these are able to be fried. There are a couple ways to handle them, but what we like to do is (1) parboil them for ~90 seconds (2) strain (3) spread on a counter, cover with a towel and let steam for another 10 minutes. We show the process in our old "Singapore Rice Noodle" video here: https://youtu.be/31dhAY9bVsI?si=mien-3Yz7v_FjvmV&t=33
Thank you. The noodles I used weren’t even rice noodles but wheat ones. I suspect your instructions apply to those also, or is wheat also a different beast?
Ok this might sound like a really really dumb question, but: I remember your video of brown sauce and you said it wasn't REALLY something to make beforehand, because of the slurry I think (hopefully I'm not making this up, it's been a minute.) So my question is kind of, if this is pretty normal, then would be be fair to mix up a large portion of all of the part EXCEPT for the slurry, and use that for finishing when you're making the sauce? I'm just trying to maximize the minimal amount of time I have to cook up things ya know ha.
You wouldn't see such a move in Guangdong per se, but for sure, you could absolutely go that route if the mise makes sense for you! Mix together everything but the slurry. Then, when you want it, mix the slurry in and cook in oil ala the recipe :)
Hey! I really appreciate the new substack format for recipes. It beats Reddit for readability and feels like your recipes have a real “home” outside of YouTube now.
Your vids always mention the ingredients by weight, which is how I and others prefer to measure when possible (less dishes). Would it be possible to add the weights to these recipes, seeing as how you already call them out in your videos?
I made this but I screwed up on the noodles. I didn’t have fresh noodles but dried so naturally when preparing them the oil and dark soy sauce didn’t disperse right so it looked all marbled. Too much water I’m guessing. So if all you have is dried noodles what is the proper way of making them for this oyster sauce fried noodles? 🤔
Yeah dried rice noodles are a different beast entirely! Apologies if I didn't make that clear in the recipe.
So, first, it depends on the specific variety of dried rice noodles. No matter what, you'll need to first either boil or soak the rice noodles - often the package will have instructions for that specific type of rice noodle. It should also be mentioned, however, that many dried rice noodles are not able to stir-fry well without shredding (e.g. dried Pho noodles would not be able to used in this context).
One commonly available dried rice noodle abroad are called "Vermicelli Rice Noodles", and these are able to be fried. There are a couple ways to handle them, but what we like to do is (1) parboil them for ~90 seconds (2) strain (3) spread on a counter, cover with a towel and let steam for another 10 minutes. We show the process in our old "Singapore Rice Noodle" video here: https://youtu.be/31dhAY9bVsI?si=mien-3Yz7v_FjvmV&t=33
Thank you. The noodles I used weren’t even rice noodles but wheat ones. I suspect your instructions apply to those also, or is wheat also a different beast?
Thanks so much for replying 🥰
Wish I could post a pic but I am not allowed
Ok this might sound like a really really dumb question, but: I remember your video of brown sauce and you said it wasn't REALLY something to make beforehand, because of the slurry I think (hopefully I'm not making this up, it's been a minute.) So my question is kind of, if this is pretty normal, then would be be fair to mix up a large portion of all of the part EXCEPT for the slurry, and use that for finishing when you're making the sauce? I'm just trying to maximize the minimal amount of time I have to cook up things ya know ha.
You wouldn't see such a move in Guangdong per se, but for sure, you could absolutely go that route if the mise makes sense for you! Mix together everything but the slurry. Then, when you want it, mix the slurry in and cook in oil ala the recipe :)
Hey! I really appreciate the new substack format for recipes. It beats Reddit for readability and feels like your recipes have a real “home” outside of YouTube now.
Your vids always mention the ingredients by weight, which is how I and others prefer to measure when possible (less dishes). Would it be possible to add the weights to these recipes, seeing as how you already call them out in your videos?