This dish is a humble yet deeply satisfying staple of Chinese home cooking, offering a perfect balance of textures and flavors. The lean pork is stir-fried until tender, then tossed with salty, savory Chinese preserved radish (mei cai) that provides a unique, aged umami punch. Thin rice vermicelli noodles serve as the bed, absorbing the rich juices when boiling water is poured over the top. The result is a light, aromatic broth that warms the soul. It’s an ideal meal for busy weeknights or a comforting lunch that can be easily packed and rehydrated with hot water later. The combination of peppery heat, salty depth, and silky noodles creates a simple but memorable dining experience.
Pork and Chinese Preserved Vegetable on Vermicelli Noodles
Description
This dish is a humble yet deeply satisfying staple of Chinese home cooking, offering a perfect balance of textures and flavors. The lean pork is stir-fried until tender, then tossed with salty, savory Chinese preserved radish (mei cai) that provides a unique, aged umami punch. Thin rice vermicelli noodles serve as the bed, absorbing the rich juices when boiling water is poured over the top. The result is a light, aromatic broth that warms the soul. It’s an ideal meal for busy weeknights or a comforting lunch that can be easily packed and rehydrated with hot water later. The combination of peppery heat, salty depth, and silky noodles creates a simple but memorable dining experience.Ingredients
Directions
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Shred the lean pork into 5x5mm matchsticks.
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Heat the cooking oil in a wok over medium-high heat.
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Add the shredded pork and stir-fry until no pink shows and it is cooked through.
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Add the light soy sauce and fresh ground black pepper to the pork.
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Stir in the shredded Chinese preserved radish and cook for another 5 minutes. Keep the mixture warm.
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While the pork cooks, bring a pot of water to a boil.
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Add the vermicelli noodles to the boiling water and cook until tender.
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Drain the noodles thoroughly and place them in serving bowls.
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Spoon the pork and preserved vegetable mixture over the bed of noodles.
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Drizzle a little sesame oil over the pork.
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Pour boiling water from a kettle over the pork and noodles to create a hot soup.
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Serve immediately with chopsticks and a soup spoon.
Note
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Lunch Box Tip: This recipe is excellent for taking to work or school. Prepare steps 1-8, then pack the bowl. When lunch arrives, simply add hot water from an office urn or microwave the bowl to create a hot soup.
Servings: This recipe yields enough for two very hungry people, or can be stretched to serve four as a lighter portion.
