Serves : 2-3
Preparation time : 20 minutes
Cooking time : 20 minutes
Ingredients :
150g dried rice vermicelli (bee hon)
2 tablespoons oil
2 tablespoons grated fresh ginger
100g pork fillet, thinly sliced
1 small carrot, peeled and cut into thin stirps
1/4 cup thinly sliced bamboo shoots
3 dried shiitake mushrooms, soaked in 1 cup hot water for 15 minutes and sliced, soaking liquid reserved
100g bean sprouts, washed and drained
7 garlic chives, sliced into lengths (optional)
80ml sake
2 tablespoons mirin
11/2 teaspoons salt
ground black pepper, to taste
Japanese seven-spice chili mix, to taste
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Method :
- Bring a pan of water to the boil and blanch noodles for exactly 2 minutes until just softened. Drain and cut into shorter lengths using kitchen scissors, then set aside.
- Heat 2 teaspoons of the oil in a large frying pan or wok over high heat and stir-fry pork for 2 minutes. Add grated ginger and continue to cook for 1 minute or until fragrant and pork is almost cooked. Remove from pan and set aside.
- Reduce heat to medium and heat remaining oil in pan. Add carrot and bamboo shoots and stir-fry for 2 minutes. Add shiitake mushrooms and cook for a further 2 minutes until carrot is tender.
- Return meat to pan, add cooked noodles, bean sprouts and garlic chives. Season with sake, mirin, salt, pepper and 7-spice chilli mix. Toss well until combined and heated through. Serve immediately.
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