I am glad to have found this rice drop noodle. My grandma would called it bee tai bak. We grew up calling it rat tail noodle as it’s short like rat tail. It’s not real rat tail. Grandma always make it dry with marinated minced pork and spring onion.
In Malaysia, Penang this rice drop noodle soup can be served in a little variations, using different types of ingredients. To me this is a great recipe as a quick lunch, especially if don’t have much time to cook. It’s delicious, colourful, hearty, filling, and enjoyable to eat with memoirs of Grandma.
Today it’s a dry version and in my creation through trial and error. You can packed it for lunch, just warm up in microwave. Let’s cook!!!
1 packet rice drops noodles (from Asian groceries)
Enough water for boiling
A pinch of salt
500 g minced pork
120 g Chinese cabbage, cut into bite size
2–4 tomatoes cut into bite size
2 medium broccoli, cut into bite size
2 stalks of spring onions, thinly sliced
2-4 Tsp garlic, chopped finely
1 Tbs Worcester sauce
2 Tsp light soy sauce
1 Tsp fish sauce
2-5 Tbs olive oil
Bring a pot of water to boil with a pinch of salt. Once boiled add rice drops noodles. Cook for 5-7 minutes. Removed, drain well, keep some reserved water for later; set aside and keep warm.
Place oil in deep frying pan on medium heat. Add garlic and cook until fragrant. Next add pork minced, cook for 8- 10 minutes until minced is brown and cook slightly.
Add broccoli to pan, cook about 5 minutes. Then add cabbage and reserved water a bit until pork minced are well cook and vegetables soften about 8- 10 minutes. Then add Worcester, fish and light soy sauce and season to taste with salt and pepper.
Add rice drops noodles to frying pan and toss to coat in the pork minced and vegetables about 5 – 8 minutes. Garnish with tomatoes and spring onions. Serve with sweet white wine.
Note: You can add seafood and any vegetables of your choice. You can make it with chicken soup.