Hsinchu Fried Rice Vermicelli

Ingredients

• 250g Hsinchu-style thin rice vermicelli
• 200g pork loin or belly, cut into thin strips
• 1 tbsp light soy sauce, for the pork
• 1 tsp rice wine, for the pork
• 1 tsp cornflour, for the pork
• 6 dried shiitake mushrooms
• 3 tbsp dried baby shrimp
• 3 shallots, thinly sliced
• 200g white cabbage, finely shredded
• 1 carrot, julienned
• 3 tbsp neutral oil
• 3 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp caster sugar
• 1.5 tsp ground white pepper
• 400ml stock, made up with the soaking liquids
• 2 stalks Chinese celery, cut into 3cm lengths
• 1 small bunch coriander

Before you cook

• Soak the shiitake in 250ml hot water for thirty minutes, then squeeze them out and slice them thinly, keeping the liquid.
• Soak the dried shrimp in 100ml warm water for fifteen minutes, keeping that liquid too.
• Combine the strained soaking liquids and top up to 400ml with stock or water.
• Toss the pork strips with the soy sauce, rice wine and cornflour and leave for ten minutes.
• Shred the cabbage, julienne the carrot and slice the shallots.
• Cut the Chinese celery into 3cm lengths.

Steps

1. Bring a large pan of water to the boil.
2. Drop the rice vermicelli in for exactly one minute, then drain it into a colander.
3. Tip the noodles into a bowl, cover it, and leave them to steam in their own heat for five minutes.
4. Heat two tablespoons of oil in a wok over high heat until it shimmers.
5. Add the shallots and drained shrimp and stir-fry for one minute until fragrant.
6. Add the sliced shiitake and cook for another minute.
7. Add the marinated pork and stir-fry for three minutes until it loses its raw colour.
8. Push everything to one side of the wok and add the last tablespoon of oil.
9. Add the cabbage and carrot and stir-fry for two minutes until they wilt but still have bite.
10. Pour in the combined soaking liquid, both soy sauces, sugar and white pepper and bring it to a hard boil.
11. Add the noodles and use tongs to lift and fold them through the liquid.
12. Keep tossing over high heat for four minutes until the noodles have drunk almost all the liquid.
13. Fold in the Chinese celery and turn off the heat.
14. Taste and add more white pepper, then serve topped with coriander.