Ingredients /nutrition
- 120 g dried rice vermicelli
- 2 tbsp oil
- 100 g thinly sliced pork fillet
- 2 tbsp grated fresh ginger
- 1 thinly sliced carrot
- 1/4 cup thinly sliced bamboo shoots
- 3 dried shiitake mushrooms, soaked in hot water for 20 minutes and sliced, soaking liquid reserved
- 80 g bean sprouts
- 7 sliced garlic chives
- 70 ml sake
2 tbsp mirin
- 1 tsp salt
- ground black pepper to taste
- Japanese 7 spice chili mix to taste
Methods / instructions
- Bring a saucepan filled with water to boil and blanch noodles until softened.
- Drain and cut noodles to shorter lengths and set aside.
- Heat 2 teaspoons oil in a wok and stir fry pork over high heat for 2 1/2 minutes.
- Add ginger and cook for a further 1 minute. Remove from pan and set aside.
- Reduce heat and heat remaining oil.
- Add in carrot and bamboo shoots. Stir fry for 2 1/2 minutes.
- Add in shitake mushrooms and cook for 1 1/2 minutes.
- Return meat mixture, noodles, bean sprouts and garlic chives to pan.
- Season well with remaining ingredients.
- Mix well and serve hot.
Servings: 2
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