Pork Mei Fun Rice Noodles Food

QUICK PORK MEI FUN RECIPE

Steps:

• In a bowl, mix the oyster sauce, cornstarch, pepper, garlic powder, Shaoxing wine, dark soy sauce, and 1 tablespoon of light soy sauce with the pork. Leave to marinate for 20 minutes.
• Cook your rice noodles according to packet instructions.
• In a frying pan, heat 1/2 tablespoon of oil to medium heat. Once hot add the eggs. Allow the eggs to cook before breaking them up into pieces. Set aside.
• In a large wok, heat the rest of the vegetable oil, then add the pork. Cook on high heat until the meat begins to brown. Then add the carrots and the cabbage. Continue stirring constantly.
• After 5 to 7 minutes, add the noodles and another tablespoon of light soy sauce and season with salt and pepper. Stir thoroughly.
• Once cooked through, add the bean sprouts and the green onions. Add salt and pepper to taste before serving.

PORK MEI FUN (RICE NOODLES)

Steps:

• Add Rice Noodles (150 gram) to a large bowl and cover with cold water. Let it sit for 45 minutes to soften the noodles. You can also use warm water, but it will only take 5 to 8 minutes and you must drain it immediately.
• Cut Lean Pork (350 gram) into thin strips. Make sure to slice against the grain to help the meat become tender.
• Mix the pork with Salt (1/2 teaspoon), Ground White Pepper (1 pinch), Garlic Powder (1/6 teaspoon), Shaoxing Cooking Wine (2 teaspoon), and Water (1 tablespoon) and marinade for 10 to 15 minutes.
• Cut Napa Cabbage (50 gram) into strips.
• Cut Green Cabbage (100 gram) into strips.
• Cut Onion (50 gram) into strips.
• Cut a stick of Celery (50 gram) in half, then cut it again and slice into thin strips.
• Take the Carrot (50 gram) and slice thinly lengthwise. Cut those thin slices lengthwise to get thin strips.
• Cut the Scallion (1) into long strips. Take the white portion and slice lengthwise to make thinner strips.
• In addition to the other vegetables, get the Bean Sprouts (30 gram) and Bamboo Shoot Strips (15 gram) ready.
• Add in Corn Starch (2 teaspoon) to the pork and mix until you do not see the cornstarch anymore. Add Vegetable Oil (1 teaspoon) and mix until combined.
• Drain the soaking noodles.
• Beat the Large Egg (2) in a bowl.
• Heat a wok until hot, add Vegetable Oil (1 1/2 tablespoon) and cook the beaten eggs. Do not overcook the eggs. Set aside.
• Heat your wok until smoking hot, add Vegetable Oil (2 tablespoon) at medium-high heat. Cook your marinated pork for 20 to 30 seconds until partially cooked.
• Add in the Garlic (1 tablespoon) and stir fry.
• Add the sliced onion and sliced cabbage. Stir fry for 30 seconds.
• Add the carrots, celery, napa cabbage, bean sprouts, bamboo strips and the white part of the green onion. Stir fry for 30 seconds.
• Add the drained rice noodles and the green part of the green onion. Add Shaoxing Cooking Wine (1 tablespoon), Salt (3/4 teaspoon), Granulated Sugar (3/4 teaspoon), Ground White Pepper (2 pinch) and Fish Sauce (2 teaspoon). Stir and toss for 30 seconds without breaking the noodles.
• Break the cooked egg apart then add it back into the wok. Toss for another 30 seconds. Add Oyster Sauce (1/2 teaspoon), Sriracha (to taste), and Sesame Oil (1 1/2 teaspoon) then toss for another 45 seconds to a minute.
• Transfer to a plate and serve.

TSAO MI FUN (TAIWANESE FRIED RICE NOODLES)

Steps:

• Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate. Soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. Slice the mushrooms thinly and reserve. Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.
• Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Pour in the eggs, and cook until firm, flipping once, to make a pancake. Remove the egg pancake, and allow to cool, then thinly slice and place into a large bowl. Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and onion, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Scrape the pork mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat.
• Heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture. Scrape the mixture in to a serving bowl and garnish with cilantro to serve.