During the winter holiday, I went back to Minnesota and my mother taught me how to make stir-fry nian gao (rice cakes)
It’s one of my favorite dishes because I love the chewy texture of the noodles.
Is a flat noodle that’s made from glutinous rice. It’s usually white, molded flat shape and in this recipe needs to be re-hydrated. (1 day ahead preparation)
This dish is very affordable, easy to make and delicious!
2 skinless chicken breasts
nian gao (rice cakes – dried package / rehydrate)
Kikkoman soy sauce
Pearl River Bridge dark soy sauce
corn starch, salt, sugar, oil
stirring device, skillet pan
Level – Easy
Time – 45 min (including prep time)
You will need to soak the nian gao noodles the NIGHT before
Rinse/Wash the vegetable
Soak noodles in water for approx 1 day
For Each Component – Meat – Vegetable – Noodle cook separately*
This recipe is easy to do for both vegetarians and meat eaters.
Also the meat and vegetables can be substitute for any other variation according to your preferences.
1. Heat Pan with Oil
2. Thoroughly cook meat in the pan until tender and not pink, remove
3. Stir fry bok choy in pan with oil and sprinkling of salt. Cook until vegetables shrink in size and are malleable, remove
4. Cook the nian gao noodles until they become softer in texture and will stick together or appear sticky
5. Add Pearl River Bridge dark soy sauce (approx 2 tablespoons) basically color the noodles to light brown
6. Add Meat + Vegetable + Nian Gao + Pinch of Salt & Sugar = Mix
Ta Da! You have achieved it!
The most cumbersome part is that it’s best to cook everything separately for stronger flavors and then combine it in the end. You can also have 2 pans going at the same time to cut cooking time.