Taiwanese stir-fried rice vermicelli 炒米粉

Taiwanese stir-fried brown rice vermicelli

Ingredients

4 servings

200g brown rice vermicelli

1 tbsp coconut oil

6-8 dried shiitake mushrooms, soaked in 1 C filtered water (save the water) then sliced

10g dried cloud ears, soaked in filtered water then sliced

3 small sweet potatoes, shredded (≈1½ C)

700g pork tenderloin, sliced into strips

Sweetheart cabbage, shredded (≈2 C)

1 C chicken stock

Tamari soy sauce, to taste

Pink salt, to taste

Fresh ground pepper, to taste

Method

Stir fried vegetables & meat

1. Prepare the brown rice vermicelli. In a large pan, bring water to the boil. Add the rice vermicelli into the water and cook for 60-90 seconds. Drain. Cut the vermicelli to a more manageable length and return to pan and cover with lid. Set aside.
2. Heat oil in a large wok/pan. Over medium high heat, stir fry the shiitake mushrooms, cloud ears, and shredded sweet potatoes until halfway cooked.
3. Add in the pork tenderloin and stir fry till nearly cooked.
4. Add in the cabbage and stir fry till the cabbage softens. 
5. Add in the stock and mushroom water and bring to the boil.
6. Add in the vermicelli, reduce to a low heat, and stir, letting the vermicelli soak up the liquids.
7. Season with tamari, salt, and pepper. 
8. Serve immediately.