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Pork Mei Fun

Prep Time15 minutes
Cook Time20 minutes
Servings: 5

Ingredients

  • 7 oz rice vermicelli noodles
  • 4 oz shitake mushrooms cleaned with ends trimmed and sliced
  • 2 red, orange or yellow bell peppers stem and seeds removed and julienned.
  • 3-4 green onions finely chopped
  • 3 cloves garlic, minced
  • 6 oz boneless pork loin
  • ½ tsp salt for pork
  • 2 tsp corn starch
  • 3 tbsp neutral oil, divided
  • 2 tbsp oyster sauce
  • 1 tbsp chinese cooking wine or Japanese cooking sake
  • salt to taste
  • cilantro leaves for garnish (optional)
  • basil leaves for garnish (optional)
  • Italian parsley for garnish (optional)
  • fresh lime wedges (optional)
  • chili oil (optional)

Instructions

  • Soak rice vermicelli noodles in hot water for 10 minutes. Drain thoroughly, cut into shorter lengths, and set aside.
  • Pat pork dry, thinly slice, and cut into bite-sized pieces. Season with salt and coat lightly with cornstarch.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Cook pork until just done and no longer pink. Do not overcook. Remove and set aside.
  • In the same skillet, add remaining oil. Sauté garlic, bell peppers, and mushrooms until tender.
  • Add green onions and cook until just tender. Return the cooked pork to the pan, then add oyster sauce and cooking wine. Toss everything together until well combined.
  • Add noodles and toss everything together until evenly combined. Season with salt if needed.
  • Serve hot with chili oil, fresh herbs, and a squeeze of lime.