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Stir-fried Rice Noodles
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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
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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