Steps

1. Boil the rice noodles in plenty of water. Cook for approximately 9 minutes according to package directions.
   🕒 02:43
2. Shred the cabbage. Cut it slightly thicker than a julienne cut for French cuisine so it easily mixes with the noodles.
   🕒 02:53
3. Heat 3 tbsp of White Sesame Oil in a frying pan.
   🕒 03:54
4. Add 100g of Ground Pork and stir-fry until it turns pale.
   🕒 04:08
5. Add Black Pepper (to taste), 2 tbsp of Shaoxing Wine, 1 tbsp of Soy Sauce, and 1 tsp of Oyster Sauce to the pork. Continue to stir-fry until the seasonings are well incorporated.
   🕒 04:32
6. Set aside half of the seasoned ground pork (approx. 50g) in a separate container.
   🕒 05:31
7. Add approx. 100cc of Chicken Stock to the remaining ground pork. Separating the seasoned pork from the pork with added stock creates depth and accentuates the flavor.
   🕒 05:39
8. Increase the heat, add the boiled rice noodles and shredded cabbage to the frying pan, and stir-fry until the cabbage softens.
   🕒 06:40
9. Add 3 tbsp of Dried Onion and 2 tbsp of Sesame Oil to the stir-fried noodles and cabbage.
   🕒 07:26
10. Pour a little Soy Sauce around the edges of the pan and mix everything together to finish. Do not overcook the cabbage; leave it with a slight crisp.
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11. Plate the dish and top with the reserved savory meat sauce.
    🕒 08:31
12. Sprinkle generously with Black Pepper and garnish with green onions. For those who like it spicy, drizzle with chili oil for a flavor variation.
    🕒 08:57