Taiwanese Stir‑Fried Rice Vermicelli

Ingredients

• For the pork

  0.25 lb (113g) pork tenderloin, thinly sliced(pork is traditional, but you can substitute chicken, tofu, or shrimp if you prefer)
• 2 tsp (10ml) soy sauce
• 1 tsp (5ml) toasted sesame oil
• 1 tsp (5ml) Taiwanese rice wine(or cooking sake)

• For the noodles

  5 piece dried shiitake mushrooms
• 1 tbsp (15ml) small dried shrimp(adds savory depth — you can leave it out if you prefer a milder flavor)
• 2 tbsp (30ml) soy sauce
• 0.5 tsp (2ml) fine sea salt(plus more to taste)
• 0.5 tsp (2ml) white sugar
• 0.5 tsp (2ml) toasted sesame oil
• 0.5 tsp (2ml) black vinegar
• 0.25 tsp (1ml) ground white pepper(plus more to taste)
• 115 g rice vermicelli(e.g., Tiger brand. any thin noodles work here — feel free to substitute with rice noodles, glass noodles, or even thin wheat noodles if that’s what you have)
• 2 tbsp (30ml) lard or a neutral high‑heat oil such as avocado, canola, or soybean oil(lard gives the dish its richest, most traditional taste, but any neutral high‑heat oil works well if you prefer a lighter or vegetarian option)
• 0.5 lb (227g) Taiwanese flat cabbage or green cabbage(cored and cut into 1/2‑inch strips; feel free to add or swap in other vegetables you enjoy — bell peppers work especially well)
• 1 oz (28g) carrot(peeled and cut into matchsticks)

Instructions

1. For the pork

   1

   Combine pork with soy sauce, sesame oil, and rice wine in a small bowl. Let it marinate for at least 15 minutes.

2. For the noodles

   2

   Soak dried shiitake mushrooms in water until soft, about 1 hour. For a quicker option, soak in hot water for 15–25 minutes, or simmer gently until tender.

3. 3

   Soak dried shrimp in room temperature water for 10 minutes, then drain.

4. 4

   Remove the shiitake mushrooms from the soaking water (careful if it’s still hot), squeeze out the excess, and reserve 2 tablespoons of the liquid. Thinly slice the caps.

5. 5

   Mix soy sauce, salt, sugar, sesame oil, black vinegar, white pepper, and reserved mushroom liquid in a bowl to make the sauce.

6. 6

   Blanch the rice noodles in boiling water for about 1 minute until al dente, then drain and set aside. If you prefer, you can soak them in hot water instead; just soften them until pliable so they don’t overcook in the wok.

7. 7

   Heat lard or oil in a wok over medium-high heat. Add shiitake mushrooms and shrimp, stir-fry for 40 seconds.

8. 8

   Add marinated pork to the wok and stir-fry until medium-rare, about 30 seconds. Remove from wok and reserve the lard or oil.

9. 9

   Increase heat to high, add cabbage, and stir-fry until wilted, about 1 minute.

10. 10

    Push the cabbage aside to create space in the center of the wok. Pour in the sauce, add the rice noodles and carrots, and return the mushrooms, shrimp, and pork.

11. 11

    Toss and stir until liquid is absorbed, 1 to 2 minutes. Adjust seasoning with salt and white pepper if needed.

12. 12

    Turn off heat and transfer to a serving platter. Serve hot.