Rice Noodles (5.5 oz)
to a large bowl and cover with cold water. Let it sit for 45 minutes to soften the noodles. You can also use warm water, but it will only take 5 to 8 minutes and you must drain it immediately.
Lean Pork (12.5 oz)
into thin strips. Make sure to slice against the grain to help the meat become tender.
Mix the pork with
Salt (1/2 tsp)
Ground White Pepper (1 pinch)
Garlic Powder (1/8 tsp)
Shaoxing Cooking Wine (1/2 Tbsp)
Water (1 Tbsp)
and marinade for 10 to 15 minutes.
Napa Cabbage (1/2 cup)
Green Cabbage (1 cup)
Onions (1/3 cup)
Cut a stick of
Celery (1/3 cup)
in half, then cut it again and slice into thin strips.
Carrots (1/3 cup)
and slice thinly lengthwise. Cut those thin slices lengthwise to get thin strips.
into long strips. Take the white portion and slice lengthwise to make thinner strips.
In addition to the other vegetables, get the
Bean Sprouts (1/4 cup)
Bamboo Shoot Strips (1 1/2 Tbsp)
Corn Starch (1/2 Tbsp)
to the pork and mix until you do not see the cornstarch anymore. Add
Vegetable Oil (1 tsp)
and mix until combined.
Drain the soaking noodles.
Large Eggs (2)
in a bowl.
Heat a wok until hot, add
Vegetable Oil (1 1/2 Tbsp)
and cook the beaten eggs. Do not overcook the eggs. Set aside.
Heat your wok until smoking hot, add
Vegetable Oil (2 Tbsp)
at medium-high heat. Cook your marinated pork for 20 to 30 seconds until partially cooked.
Add in the
Garlic (1 Tbsp)
and stir fry.
Add the sliced onion and sliced cabbage. Stir fry for 30 seconds.
Add the carrots, celery, napa cabbage, bean sprouts, bamboo strips and the white part of the green onion. Stir fry for 30 seconds.
Add the drained rice noodles and the green part of the green onion. Add
Shaoxing Cooking Wine (1 Tbsp)
Salt (3/4 tsp)
Granulated Sugar (3/4 tsp)
Ground White Pepper (2 pinches)
Fish Sauce (1/2 Tbsp)
. Stir and toss for 30 seconds without breaking the noodles.
Break the cooked egg apart then add it back into the wok. Toss for another 30 seconds. Add
Oyster Sauce (1/2 tsp)
Sriracha (to taste)
Sesame Oil (1/2 Tbsp)
then toss for another 45 seconds to a minute.
Transfer to a plate and serve.