台式炒米粉Taiwanese Fried Rice Vermicelli

Prep 25 min·Cook 15 min·Rest 20 min

1. 1You're here
   Step 1.

   Soak the vermicelli in cold water for 15–20 minutes until soft but still springy. Drain and cut through a few times with scissors.

   250 g Dried rice vermicelli (Hsinchu style if possible)

   Wok-chan's tip鑊仔貼士

   Cold water, not hot: hot-soaked vermicelli breaks up into short pieces when stir-fried.
2. 2
   Step 2.

   Toss the pork with the soy and cornflour.

   150 g Pork shoulder or loin, cut into thin strips1 tsp Light soy sauce (for the pork)½ tsp Cornflour (for the pork)

   Marinate
3. 3
   Step 3.

   Heat the shallot oil in a wok and fry the dried shrimp and shiitake for 2 minutes until fragrant.

   3 tbsp Shallot oil (or cooking oil)2 tbsp Dried shrimp, soaked 10 minutes5 Dried shiitake, soaked and sliced (keep the water)

   Stir-fry
4. 4
   Step 4.

   Add the pork and stir-fry until it changes colour, then add the carrot and cabbage and fry for 2 minutes.

   150 g Pork shoulder or loin, cut into thin strips1 Carrot, julienned200 g White or pointed cabbage, shredded

   Stir-fry
5. 5
   Step 5.

   Pour in the stock, light soy, dark soy and white pepper and bring to the boil.

   350 ml Chicken stock plus shiitake soaking water2 tbsp Light soy sauce1 tsp Dark soy sauce, for colour½ tsp White pepper

6. 6
   Step 6.

   Add the vermicelli on top. Cover and cook for 2 minutes to let it steam and soften in the liquid.

   250 g Dried rice vermicelli (Hsinchu style if possible)

   2 minBraise / stew
7. 7
   Step 7.

   Uncover and toss with two pairs of chopsticks or tongs, lifting and loosening, for 3–4 minutes until the liquid is absorbed and the vermicelli is evenly coloured.

   250 g Dried rice vermicelli (Hsinchu style if possible)

   Stir-fry

   Wok-chan's tip鑊仔貼士

   Lift and shake rather than stir, or the noodles clump.
8. 8
   Step 8.

   Stir through the fried shallots, taste for salt, and scatter with spring onion.

   2 tbsp Fried Shallots and Shallot Oil2 stalks Spring onion or coriander, chopped