- 180 g rice vermicelli
- 30 cl of hot water
- 1 carrot
- 50 g of pork tenderloin
- 30 g of dried scented mushrooms (shiitake)
- 10 g of dried shrimp
- 3 Chinese cabbage leaves
- 2 cloves garlic
- 1 1/2 tablespoon of oil
- 2 teaspoon of light soy sauce
- 2 teaspoon of Chinese yellow wine (or Shaoxing rice wine)
Soak mushrooms scented in warm water for 30 minutes and the rice noodles in cold water for several minutes.
Cut the pork into thin slices. Mix the slices with 1 tablespoon with soy sauce and yellow wine chinese. Let marinate.
Cut carrots into julienne and roughly chop the garlic.
Put 1 tablespoons of oil in a wok on medium heat, add the pork, cook for 1-2 minutes and set aside.
Put the remaining oil in wok, add the dried shrimp, the mushrooms scented, garlic and carrots then add 1 teaspoon of the Chinese yellow wine and soy sauce. Mix for about 2 minutes.
Increase the fire and put hot water in the wok, add the noodles softened, then the Chinese cabbage leaves. Cover the wok and cook until the evaporation of water, stir regularly during cooking. It is necessary that the noodles are “al dente”.
Add salt and pepper and serve.
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