Spicy Pork Mei Fun

Preparation time: 20 minutes Cooking time: 20 minutes Serves: 6

Description

A variation on the Singapore mei fun dish commonly found in many Chinese restaurants.

6 ounces thin vermicelli rice noodles (rice stick), can also use cellophane noodles.
1/2 cup chicken broth
3 Tbl soy sauce
1 tsp sugar
2 tsp crushed red pepper
1 Serrano chili, diced
1 Tbl peanut oil
3 Tbl vegetable oil
2 eggs beaten
1 Tbl grated ginger
5 garlic cloves, minced
1 cup broccoli florets
1/2 cup red bell pepper, cut into strips
1/2 Vidalia Onion, cut into fans
8 sliced crimini mushrooms (can sub white button mushrooms or any other mushroom type)
8 ounces lean pork, cut into matchsticks
1 Tbl Chinese five spice (can sub red curry powder)
[Note: You can also use chicken, beef, shrimp, tofu, or use any combination of meat. Other potential veggies to add include mung bean sprouts, sliced green onions, snow peas, and carrots. The sauce and the noodles are really the only essential item. Have fun and experiment with different meats/tofu and veggies. The photo is not mine.]

Place rice noodles in a pot of steaming hot water and set aside for at least 10 minutes. Do not boil the water/noodles.
Combine broth, soy sauce, sugar, 1 Tbl crushed red pepper, Serrano chili, and peanut oil to create the sauce. Stir together until sugar dissolves and the mixture is well incorporated. Set aside
Heat wok or skillet over medium-high heat and add 1 Tbl of vegetable oil into hot wok. Add eggs and stir-fry until scrambled. Remove from wok and set aside.
Wipe out any leftover egg residue from wok/pan.
Re-heat wok over medium-high heat and add 2 Tbl of vegtable oil to hot wok.
Add ginger, garlic, remaining red pepper, and stir-fry until aromatic.
Add onions, mushrooms, green pepper, broccoli and any other veggies you have and stir fry.
Once the veggies are partially cooked, add the pork and any other meat/tofu. Remember that cooking times of different meats and veggies vary. You may have to add your meats, tofu, and veggies at various times in the cooking process.
Drain the noodles and add them to the wok with the sauce and Chinese five spice powder. Cook for at least 1 minute, until well stirred and heated. The noodles should cook and absorb some of the sauce during this process; if you have a soupy sauce, let it cook longer until more of the sauce is absorbed.
Turn off the heat, stir in the eggs, and serve.