I tried making 乾炒牛河 but I’m afraid I didn’t soak the rice noodles long enough. To make up, I added more water and let the noodles steam up a little but I’m afraid that made my mung sprouts more cooked than I like. Still, it’s not bad for my first try. I learnt something new and I will definitely prepare this dish again.

Thanks!

Hi there, nice to hear you tried. This is certainly quite a challenging dish to prepare. My experience was that the noodles should not be totally soft after soaking, as it will soften during cooking and when you add the soy sauce mixture, the noodles will absorb the sauce and soften. The most critical thing is you have to keep stir frying quickly, I did with two pair of chopsticks. Hope it helps.