Japanese Buffet Rice Noodle Recipe? ?

Question

You know when you visit a buffet that serves japanese food and they sometimes have Rice Noodles? Well , i bought so Rice Noodles at Central Market and i was wondering if you know the recipe for the buffet Rice Noodles? They always have the same thing , a stir fry dish with Rice Noodles , lots of Egg , chopped Green Onion , Carrot , Ect. It's just so d**n good i was just wondering if anyone knew the recipe.

I don't know the name of the dish because it always labels it as "Rice Noodle" .

Answer 1

The Japanese rice noodles that  you reference is called "mai fun."  There are many recipes for preparing these delicious noodles.  Here are two such recipes.

======================

Recipe 1.

INGREDIENTS:

1/4 pound thin rice stick noodles (mai fun)

1 pound small prawns

2 cups bean sprouts

1 red pepper

2 cups shredded Chinese Leaves

2 carrots

2 spring onions

3 teaspoons minced ginger

1/4 cup water or chicken stock

1/2 teaspoon soft brown sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

4 tablespoons vegetable oil for stir-frying

1 1/2 tablespoons curry powder , or to taste

PREPARATION:

Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.

Soak the prawns in warm salted water for 5 minutes. Drain thoroughly.

Clean all the vegetables. Rinse and drain the bean sprouts. Cut the red pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.

Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok.

Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Chinese leaves. Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the prawns back into the pan with the noodles. Stir in the spring onions.

Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning , adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.

======================

Recipe 2.

Ingredients

1 quart chicken broth

6 to 7 ounces Chinese rice stick noodles (mai fun), rinsed

1/4 cup plus 1 teaspoon vegetable oil

1 large egg, beaten to blend

1/2 boned, skinned chicken breast (4 oz.), cut into very thin matchsticks (2 in. long)

2 tablespoons Japanese noodle soup base, such as Kikkoman Memmi (see notes)

1 tablespoon Chinese rice cooking wine, such as Shaohsing

2 cups carrot matchsticks (2 in. long)

2 cups thinly sliced fresh shiitake mushroom caps

5 cups finely shredded green cabbage (10 oz.)

Salt

Preparation

1. In a medium pan over high heat, bring chicken broth to a boil. Add rice noodles, stir to submerge, and remove from heat. Let soak until tender to bite, about 15 minutes. Pour noodles into a colander set over a bowl to drain; reserve broth.

2. Meanwhile, set a 10-inch nonstick frying pan over medium-high heat and add 1 teaspoon oil; when hot, pour in egg and swirl to make a paper-thin pancake. Cook until set, about 1 minute. Slide pancake from pan onto a board and let cool, then cut into thin strips.

3. In a small bowl, mix chicken with noodle soup base and rice wine. Pour 2 tablespoons oil into a 14-inch wok or 12-inch frying pan (with at least 2 1/2-in.-tall sides) over high heat. When hot, add chicken mixture and stir until no longer pink in the center, about 45 seconds. Add carrots and stir until tender-crisp to bite, 1 to 2 minutes. Add mushrooms and stir until beginning to brown but still firm to bite, 45 seconds to 1 minute. Add cabbage and stir until barely wilted, about 30 seconds longer. Pour chicken and vegetables into a bowl.

4. Reduce heat to medium-high, add remaining 2 tablespoons oil to wok, and pour in softened noodles. Stir vigorously to separate, then cook until heated through, 2 to 3 minutes. Add chicken-vegetable mixture and stir until heated through and mixed well, adding a little of the reserved chicken broth if mixture seems too dry; reserve remaining broth for other uses. Stir in salt to taste. Pour noodles into a serving dish and top with strips of egg.