Pork and Chinese Preserved Vegetable on Vermicelli Noodles
Ingredients
- 350gm lean pork.
- half a 440ml can of shredded chinese perserve radish.
- 2 bundles vermicelli (translucent when raw, very fine, and white when cooked)
- 2 tbsp light soy sauce
- fresh ground black pepper to taste
- 2-3 tbsp of cooking oil
- a little sesame oil
Instructions
Shred pork into 5x5mm matchsticks. Heat oil in wok, and stir-fry pork until no pink shows. Add soy sauce and black pepper. Cook for another 5 mins, then keep warm. (the dish, not you!) Bring a pot of water to boil, then add noodles. Put on kettle, about 3-4 cups. When noodles are tender, drain and place in bowl. Place pork and sesame oil on bed of noodles. Pour boiling water from kettle over the pork to make a soup. Serve, then eat with chopsticks and chinese soup spoon. Serves two hungry people