A true Wenzhou street food classic: ultra-fine rice vermicelli stir-fried in a wok with pork, shrimp, crisp vegetables, and the captivating aroma of dried shrimp.
Ingredients
- 400 g Thin rice vermicelli
- 200 g Pork shoulder
- 150 g Peeled shrimp
- 30 g Dried shrimp (ha mi)
- 30 g Dried shiitake mushrooms
- 300 g Napa cabbage
- 1 piece Carrot
- 3 pieces Scallion
- 3 cloves Garlic
- 3 pieces Eggs
- 150 g Bean sprouts
- 3 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Shaoxing wine
- 4 tbsp Neutral oil
- 1 pinch Sugar
- 1 pinch White pepper
- to taste Salt
Method
- Place the rice vermicelli in a large bowl of warm water and let soak until pliable but still firm, about fifteen minutes, then drain thoroughly.
- Separately soak the dried shrimp and shiitake mushrooms in hot water until softened, about fifteen minutes. Drain, then thinly slice the shiitake.
- Cut the pork into thin strips and toss with a splash of light soy sauce, Shaoxing wine, and white pepper. Let marinate while prepping the rest.
- Thinly julienne the carrot, slice the Napa cabbage into strips, mince the garlic, and cut the scallion into segments a few centimeters long.
- Heat a wok over high heat, add a drizzle of oil, and quickly scramble the beaten eggs. Remove them from the wok when just set but still soft.
- In the same wok, add a little oil and stir-fry the marinated pork until it changes color and is just cooked through, then set aside.
- Add a drizzle of oil, sauté the minced garlic and dried shrimp until highly fragrant, then add the sliced shiitake and julienned carrot. Stir-fry until the carrot begins to soften.
- Add the Napa cabbage and stir-fry briefly so it stays crisp, then toss in the drained vermicelli. Drizzle with the light soy sauce, dark soy sauce, and sugar, then toss vigorously with chopsticks or a spatula to coat the noodles without breaking them.
- Return the pork, peeled shrimp, and scrambled eggs to the wok, and add the bean sprouts and half the scallion. Stir-fry for a few more minutes until the shrimp are pink and cooked through.
- Taste and adjust the seasoning with salt and white pepper if needed. Serve immediately in bowls, garnished with the remaining scallion for freshness and color.
Nutrition
Per serving
- Energy
- 751.1 kcal
- Protein
- 39.49 g
- Carbohydrate
- 80.63 g
- Fat
- 28.51 g
- Fibre
- 6.51 g
- Calcium
- 153.47 mg
- Iron
- 3.79 mg
- Magnesium
- 83.09 mg
