Taiwanese Fried Vermicelli (台灣炒米粉)

Damian is going to his friend's place tonight to enjoy a nice evening. Todd and Damian will be enjoying wine, cheese, fruits and my Taiwanese fried vermicelli. Damian's most favourite item to bring. Don't ask me why. He just loves asking me to cook it for him. Must be very good. I must admit, mine tastes pretty close to the one my dad does. You can eat it on its own, or have it as a side dish. Totally up to you, if you have a hubby like Sharon, who does not eat meat, just omit the pork tenderloin - but I must say, it does taste better with it !!!!

Taiwanese Fried Vermicelli (台灣炒米粉)

1/2 pound thinly sliced pork tenderloin strips
1/4 cup soy sauce
1/4 cup rice wine
1 teaspoon white pepper
1/4 teaspoon Chinese five-spice powder
1 teaspoon cornstarch
4 dried Chinese black mushrooms, rinsed and soaked overnight, cut into thin strips
1 (8 ounce) package dried Taiwanese rice vermicelli
1/4 cup grape seed oil, divided
1 tablespoon garlic/ginger mixture
1 tablespoon dried small shrimp

1 Chinese celery, leaves removed and cut into short strips
1 Chinese carrot, cut into matchstick strips
1.5 cups bean sprouts, pref. the big yellow sprouts

1 cup Korean napa cabbage, thinly sliced

2 blocks marinated tofu, thinly sliced
salt to taste

Step 1:
Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate.

Step 2:

Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.

Step 3:

Heat 2 or more tablespoons of the grape seed oil in the wok over high heat. Stir in the garlic/ginger mixture and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and Chinese celery, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, marinated tofu and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Remove items into a separate small bowl.

Step 4:

Heat the remaining grape seed oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork tenderloin & vegetables mixture. Transfer the mixture in to a serving bowl and serve.

Enjoy !