Pork Mei Fun
Chinese stir-fry. Mei fun noodles are thin rice noodles that require very little time to soften in warm water. They are sometimes labeled "Thai rice noodles."
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 8 ounces | 225 g | Thin rice noodles |
| 1 pound | 455 g | Pork loin, cut across the grain into 1/4-inch strips |
| 1 tablespoon | 15 ml | Cornstarch |
| 1 teaspoon | 5 ml | Ground white pepper |
| 2 tablespoons | 30 ml | Vegetable oil |
| 2 tablespoons | 30 ml | Crushed and chopped fresh ginger |
| 3 cloves | Garlic cloves, crushed and chopped | |
| 1 | Medium carrot, cut into matchsticks | |
| 1 | Medium onion, halved and cut into 1/4-inch strips | |
| 1 cup | 240 ml | Shredded cabbage (about 1/4 inch wide) |
| 1/4 cup | 60 ml | Oyster sauce |
| 2 tablespoons | 30 ml | Soy sauce |
| 1 tablespoon | 15 ml | Rice wine |
Instructions
- Fill a medium bowl with hot tap water. Add the noodles and soak for 6 to 10 minutes, until al dente. Drain the noodles and set aside.
- Seal the pork, cornstarch, and white pepper in a large zip-top bag. Massage for 2 minutes.
- In a wok or large cast iron skillet, heat the oil over high heat until it shimmers. Add the ginger and garlic and stir-fry for about 1 minute, until lightly browned.
- Add the carrot and stir-fry for 1 minute. Add the onion and stir-fry for 1 minute. Add the marinated pork and stir-fry for 2 minutes. Add the cabbage and stir-fry for 1 minute.
- Add the oyster sauce, soy sauce, and rice wine and cook, stirring, for 1 minute.
- Add the drained noodles and toss and stir-fry for 1 minute, until well combined.
- Serve immediately.