Ingredients for Stir-Fried Rice Noodles with Shredded Pork:
– Shredded pork: 100g
– Qichun rice noodles: 400g
– Celery: 2 stalks
– Ginger: 1 small piece
– Garlic: 6 cloves
– Cooking oil: 4 tablespoons
– Salt: 5g
– Light soy sauce: 3 tablespoons
– Oyster sauce: 1 tablespoon
– White pepper: a pinch
– Chicken bouillon: a pinch
Steps for Stir-Fried Rice Noodles with Shredded Pork:
1. Soak the dried rice noodles in warm water at 80–90°C for over an hour until softened.
2. Cut lean pork into shreds, marinate with salt, white pepper, starch, and light soy sauce in a bowl. Drizzle with a little oil to lock in moisture and set aside.
3. Heat oil in a pan, add the marinated pork shreds, stir-fry until cooked through, then remove and set aside.
4. Heat oil in the same pan, sauté ginger and garlic until fragrant.
5. Add light soy sauce, oyster sauce, salt, and a small amount of water. Stir to dissolve and bring to a boil.
6. Add the rinsed and drained rice noodles, stir-fry quickly over low heat to prevent sticking.
7. Incorporate the cooked pork shreds and continue stir-frying for about 30 seconds.
8. Add a little more light soy sauce and 1–2 drops of dark soy sauce for color.
9. Add celery and stir-fry for about 10 seconds, then mix in a pinch of chicken bouillon.
10. Transfer to a serving plate.
11. Ready to serve! The authentic Hubei flavor is truly delightful.
Cooking Tips for Stir-Fried Rice Noodles with Shredded Pork:
This recipe uses Qichun rice noodles, but noodles from Ezhou, Daye, or Yangxin are also excellent. For variations, shredded eggs with chives make a delicious alternative. Cooking well requires—each of my dishes includes tips. Search for “Hubei cuisine” to explore my recipes directly!
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