Tried to make wide rice noodle. It was decent, but next time I need to add less oil, and more black bean sauce. I had no black bean sauce, so it didn’t have that much flavor. I also didn’t have bean sprouts or gai-lan, which would have lightened the dish.
Made it loosely following this recipe:
http://www.seriouseats.com/2011/06/wok-skills-101-dry-fried-chow-fun-wide-rice-noodles.html
I individually separated each noodle before putting it into the wok — it’s a lot of work, but I think it really helped to keep the noodles separate during cooking.
BCS asian market, I think, gets daily shipments of the wide rice noodle each day! I had the opportunity to use fresh rice noodle — so I didn’t have the problem some people have with old rice noodles. I probably should make it in two batches next time — one 12 ounce bag really filled up the wok, slightly too much.
-Isaac