Recipe Archives->Pasta->Pork Vermicelli

Pork and Chinese Preserved Vegetable on Vermicelli Noodles

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

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

Printable version: pork-vermicelli.txt.