Stir Fry Bihon Rice Vermicelli

454 g

rice vermicelli noodles (1pkg)

250 g

of thinly sliced pork shoulder (optional)

2 TBL {32 g}

low sodium soy sauce (optional)

1/2 tsp {1.2 g}

ground white pepper (optional)

{380 g} 20

shiitake mushrooms, soaked and sliced thinly

{432 g} 6

carrots, peeled and grated

{75 g} 3

green onions, white part only cut into 1 inch segments

{3 g} 1

package of snow peas, stringed and ends taken off then julienned

salt

1/4 cup {64 g}

?low sodium soy sauce

3 TBL {42 g}

vegetable oil or other high smoke point oil

Marinate meat in soy sauce and white pepper if using, for a minimum of 1 hour.

Blanch and cook rice vermicelli noodles as directed on package (about 1 min. in boiling water) Immediately soak into ice bath to stop cooking. Drain and set aside.

Heat oil in a large wok, add whites of green onions and fry until fragrant. Remove onions. Add shiitake mushrooms and stir fry until fragrant and slightly browned. Add meat if using and cook until no longer pink. Add shredded carrots and stir fry. Add a small amount of water (1/4-1/2 cup?), salt and soy sauce to taste. When it comes to a boil, taste. The broth should be a little too salty before adding noodles.

Add 1/3 of noodles at a time, stirring between each addition to incorporate all of the additions throughout the noodles, until all the noodles are added. Add more oil, soy sauce and salt if needed according to taste.

Note	2021-12-25 Soak vermicelli in hot tap water for 5 min. instead of using boiling water. Retains lengths of noodles a bit better.

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