The Art of Thin Rice Noodles

Lobster stir-fried with Chan's village rice noodles

Earlier this week we were treated to dinner at Dynasty Seafood Restaurant and one of the dishes we had was stir-fried lobster with Chan's village rice noodles, or 陈村粉.

When the dish arrived at the table, it looked impressive at first, but then we noticed the wide, thin rice noodles were clumped together which was a pity.

Perhaps a novice cook had attempted to make these noodles; they should be steamed for a few minutes first to warm them up, which makes it easier to separate without tearing.

The rice noodles clumped together

Then the lobster is cooked separately, and the leftover sauce left to cook the noodles, which needed to be folded with chopsticks, not chopped up with a wok spatula.

It's a pity ours were bunched together, and so not all the noodles were marinated in the sauce.

Nevertheless, it was probably my first time trying these rice noodles that were almost translucent and hopefully not the last!