Pork and Chinese Preserved Vegetable on Vermicelli Noodles
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.
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
- 350gm lean pork.
- half a 440ml can of shredded chinese perserve radish.
- 2 books of "vermicelli" (they are translucent when raw, very fine, and
- _white_ when cooked)
- 2 tbsp light soy sauce.
- fresh ground black pepper to taste. (we like LOTS)
- 2-3 tbsp of cooking oil. a little sesame oil.
Directions
- 1 Shred the lean pork into 5x5mm matchsticks.
- 2
Heat the cooking oil in a wok over medium-high heat.- 3
Add the shredded pork and stir-fry until no pink shows and it is cooked through.- 4
Add the light soy sauce and fresh ground black pepper to the pork.- 5
Stir in the shredded Chinese preserved radish and cook for another 5 minutes. Keep the mixture warm.- 6
While the pork cooks, bring a pot of water to a boil.- 7
Add the vermicelli noodles to the boiling water and cook until tender.- 8
Drain the noodles thoroughly and place them in serving bowls.- 9
Spoon the pork and preserved vegetable mixture over the bed of noodles.- 10
Drizzle a little sesame oil over the pork.- 11
Pour boiling water from a kettle over the pork and noodles to create a hot soup.- 12
Serve immediately with chopsticks and a soup spoon.NotePreparation 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.
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