Fujian Stir-Fried Rice Noodles (Chao Mifen, 炒米粉)
The Mala MarketIngredients
For the Pork
- 7 ounces (200g) pork tenderloin
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon Shaoxing huadiao rice wine
- 1 teaspoon white sugar
- 1 tablespoon canola oil
For the Sauce
- 2 tablespoons low-sodium chicken broth
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon Zhenjiang black vinegar
- ½ teaspoon fine sea salt
- ½ teaspoon white sugar
- ¼ teaspoon ground white pepper
For the Noodle Stir-Fry
- 6 medium dried shiitake mushrooms
- ¼ ounce (7g) dried wood ear mushrooms
- 2 teaspoons small dried shrimp
- ¼ pound (115g) dried rice vermicelli noodles, such as Tiger brand
- 1 tablespoon canola oil
- ½ pound (225g) Taiwanese flat cabbage or green cabbage, cored and sliced
- 2 ounces (60g) carrot, peeled and cut into matchsticks
Instructions
Prepare the Pork
- Cut the pork tenderloin against the grain into thin ⅛-inch (3-mm) slices, then cut it again into ⅛-inch- (3-mm-) wide strips. In a small bowl, combine the pork with the light and dark soy sauces, sesame oil, rice wine and sugar. Mix to combine and set the meat aside to marinate at room temperature for at least 15 minutes, or up to 2 hours in the refrigerator.
- Heat a large wok or skillet over a high flame; when it’s hot, swirl in the canola oil. Add in the marinated pork and cook, stirring often, until the pieces are medium rare, about 2 minutes. Scoop them out of the wok and set aside. Scrub the wok clean and set it aside.
Make the Sauce
- In a small bowl, combine the chicken broth, light and dark soy sauces, black vinegar, salt, sugar and white pepper. Stir until the sugar and salt are fully dissolved. Set aside.
Make the Stir-Fry
- In a medium bowl, cover the shiitake mushrooms and wood ear mushrooms with boiling water and soak until they are soft, about 15 minutes. In a small bowl, cover the dried shrimp with room temperature water, and soak until tender, about 5 minutes.
- While the dried ingredients are soaking, bring a large pot of water to a rolling boil over high heat, and blanch the dried rice noodles until al dente, about 1 minute. Drain in a colander and set aside.
- Drain the dried shrimp through a fine-mesh sieve. Drain the shiitake and wood ear mushrooms. Trim the shiitake stems and discard. Thinly slice the shiitake mushroom caps and wood ear mushrooms and set them aside separately.
- Heat the oil in a wok over medium heal. When it is hot and shimmering, add the sliced shiitake mushrooms and the dried shrimp, and cook until they smell lovely, about 40 seconds. Increase the heat to high, toss in the cabbage, carrots and wood ear mushrooms, and stir-fry until the cabbage is wilted and soft, about 1 minute.
- Use your spatula to gently push the vegetables and aromatics to the sides of the wok, leaving space in the middle. Pour the sauce into the center of the wok, then immediately add the rice noodles and pork on top. Toss and stir everything together until the liquid is completely absorbed and the pork is cooked through, 1–2 minutes. Turn off the heat and transfer everything to a clean serving platter. Enjoy while hot.