Fried Rice Noodles Simple (Recipe for Printing)

Savory rice noodles stir-fried with pork, mushrooms, carrots, and crisp vegetables for a flavorful dish.

# What You Need:

→ Main Components

01 - 1 package (approximately 12 ounces) dried rice noodles
02 - 3 medium carrots, julienned
03 - 4 napa cabbage leaves, shredded
04 - 1/2 pound thinly sliced pork tenderloin
05 - 3 cups fresh bean sprouts
06 - 4 dried shiitake mushrooms, soaked and sliced

→ Sauces and Seasonings

07 - 1/4 cup vegetable oil, divided use
08 - 1 tablespoon oyster sauce
09 - 1/4 cup light soy sauce
10 - 1/4 cup rice wine vinegar
11 - 1 teaspoon ground white pepper
12 - 1 teaspoon Chinese five-spice mix
13 - Salt, to taste

→ Aromatics and Additions

14 - 1/2 medium onion, finely chopped
15 - 1/4 clove garlic, finely minced
16 - 1 tablespoon dried shrimp, small
17 - 1 teaspoon cornstarch

→ Eggs and Garnish

18 - 2 eggs, lightly beaten
19 - 1 sprig fresh cilantro, for garnish

# How to Make It:

01 - In a large sauté pan or wok, heat 2 tablespoons vegetable oil over medium-high heat. Sauté finely chopped onion until translucent, then add minced garlic and julienned carrots. Stir-fry for about 2 minutes until carrots begin to soften.
02 - Add pre-cooked rice noodles to the pan and mix thoroughly to combine with the vegetables and aromatics.
03 - Pour in oyster sauce, light soy sauce, cornstarch, ground white pepper, dried shrimp, and Chinese five-spice mix. Stir well to ensure noodles are fully coated in the mixture. Optionally, add chili flakes for heat.
04 - Push noodle mixture aside. Add beaten eggs into the open space. Scramble until just set, then combine with noodles to distribute evenly.
05 - Fold in shredded napa cabbage, fresh bean sprouts, soaked and sliced shiitake mushrooms, and sliced pork tenderloin. Stir-fry for 2 minutes until cabbage and sprouts are crisp-tender. Add rice wine vinegar and adjust seasoning with salt to taste. Garnish with fresh cilantro before serving.

# Extra Tips:

01 - Soak dried shiitake mushrooms in warm water for 20 minutes before slicing for optimal texture.

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