Pork Mei Fun (Rice Noodles)

Mei Fun which is translated to rice noodles or rice vermicelli are thin noodles made from grounded rice and water.

Time: 0 min

Yield: 2 servings

Number Of Ingredients: 26



Prep Time

34 mins

Cook Time

0:54 hours

Total Time

1:18 hours

150 gram Rice Noodles
350 gram Lean Pork
1 1/4 teaspoon Salt
3 pinch Ground White Pepper
1/6 teaspoon Garlic Powder
1 tablespoon Water
2 teaspoon Shaoxing Cooking Wine
100 gram Green Cabbage
50 gram Napa Cabbage
50 gram Carrot
50 gram Celery
50 gram Onion
1 Scallion
30 gram Bean Sprouts
15 gram Bamboo Shoot Strips
2 teaspoon Corn Starch
1 teaspoon Vegetable Oil
3 1/2 tablespoon Vegetable Oil
2 Large Egg
1 tablespoon Garlic
1 tablespoon Shaoxing Cooking Wine
3/4 teaspoon Granulated Sugar
2 teaspoon Fish Sauce
1/2 teaspoon Oyster Sauce
1 1/2 teaspoon Sesame Oil
to taste Sriracha
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.