Fresh Rice Noodles from Yung Kee in SF Chinatown
- Dave MP Oct 23, 2006 03:06 AM
I finally got to check out Yung Kee in Chinatown today (thanks to Melanie's recommendation back in August) for some fresh rice noodles....sadly I made the mistake of only buying two sheets. I definitely should have bought 3 or 4 or 5. They were very fresh and very cheap (I can't remember now how much they were, but I think I spent under 1 dollar in the store and bought two sheets of rice noodles and a bean filled donut.)
Two sheets of rice noodles plus fried tofu, snow peas, shitake mushrooms and black beans was enough for some great homemade chow fun tonight. Just not enough to have much leftover for lunch tomorrow :(
I also tried two shrimp/chive dumplings from the place directly across the street (Dim Sum House? or House of Dim Sum?). They were OK.
Today was my first daytime experience in SF Chinatown, and I enjoyed it quite a lot. I definitely want to continue exploring.
If I remember correctly they are either 20 or 25 cents a sheet. So I normally buy a couple of bucks worth for my rolled rice noodle.
The House of Dim Sum is accross the street and I like there steamed whole rice shrimp dumpling best. Give them a try. Called "real perarl" shrimp balls.
re: Dave MP
The rice noodle roll must be served very fresh (the day the rice noodle is made).
You not refrigate the noodle, it will be come hard and fall apart. If you reheat you will make is water logged and it will fall apart. What we make we eat the same day.
My filling is scramble eggs ( I add a ingredient not available unless you are very lucky dried shrimp roe), roast pork, green onion, cooked bean sprouts (just barely cooked) and sweet pickled baby cucumbers.
You just roll up and cut into 2" pieces. Drip in oyster sauce or hoisin sauce.
Daytime in Chinatown is really where it's at! I don't think I've seen any part of Kowloon or Shanghai's Nanshi more crowded or much more colorful than Stockton Street and its tributaries at high noon.