I used to use already seasoned Dry Rice Vermicelli to cook this dish in Japan. I recently saw the product on the internet and I was nostalgic. I tried to cook the dish using commonly available unseasoned Dry Rice Vermicelli. I seasoned it simply and the result was very similar to what I used to cook. This is a quick & easy & nutritious meal.
Makes
2 Servings
Ingredients
2 servings (*about 120g) Dry Rice Vermicelli
120g Pork *thinly sliced
1/4 to 1/2 Onion
5cm Carrot
1/4 Capsicum
2 Shiitake Mushrooms
1 to 2 Cabbage Leaves
1 tablespoon Oil
Salt & White Pepper
Sauce
1/2 cup Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Soy Sauce
1 teaspoon Oyster Sauce
1 teaspoon Sesame Oil
Method
Cut all vegetables into thin strips. Cabbage leaves can be cut into 1-2cm wide strips. Cut thinly sliced Pork into the size that is easy to eat.Combine all the sauce ingredients in a small bow.Cook Dry Rice Vermicelli in boiling Water firmly, for slightly shorter time than instructed, then drain. *Note: The noodles will be cooked with other ingredients later.Heat Oil in a large frying pan or wok over medium to high heat, cook Pork, add vegetables, and season with Salt & Pepper.When ingredients are cooked and seasoned, add firmly cooked Rice Vermicelli, pour over the sauce, and stir-fry until the liquid is gone.
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