Pork and Vegetable Rice Noodle Stir-Fry
Ingredients
- Ingredients
- 400 grams Rice noodles
- 20 grams dried Tongu mushroom
- 150 Pork
- 1 tsp cornstarch
- 1 Tbsp Rice wine
- salt
- freshly ground peppers
- 250 grams soybean sprout
- ½ green Bell pepper
- 50 milliliters vegetable oil
- 40 milliliters dark soy sauce
Preparation steps
Place the rice noodles in a bowl and pour hot water over to cover. Let stand until the rice noodles are tender, about 20 minutes. In a separate bowl, soak the mushrooms in warm water until softened, about 20 minutes.
Rinse the pork under cold water, pat dry and cut into short, thin strips. In a bowl, stir the cornstarch with the rice wine and a pinch each of salt and pepper until smooth. Add the pork and toss to coat.
Rinse the bean sprouts under cold water and drain. Rinse the bell pepper, halve, remove seeds and white ribs, and cut into strips. Drain the mushrooms. Remove the stalks and cut the tops into thin strips. Drain the rice noodles.
Heat half the oil in a wok. Add the pork and cook for 2 minutes. Add the bean sprouts, mushrooms and peppers, and cook briefly. Remove from the wok and set aside. Add the remaining oil to the wok to heat. Add the rice noodles and soy sauce, and cook, while stirring, for 5 minutes. Add the pork and vegetables, and toss until coated and heated through. Season with salt and pepper to taste.
