A hearty stir-fried rice noodle dish packed with meat and vegetables. Adding eggs makes it even more delicious. This recipe introduces a familiar and classic flavor that's easy to make with ingredients you likely have in your refrigerator.
Ingredients
Main Ingredients (4-5 servings)
- Rice Vermicelli Noodles 150g
- Pork Belly 100g
- Eggs 2
- Cabbage approx. 1/4 head
- Carrot 3cm
- Onion 1/2
- Spinach 1/2 bunch
Seasonings
- Pure Sesame Oil (as needed)
- Chicken Bouillon Granules 3 tbsp
- Cooking Sake (Rice Wine) 2 tbsp
- Soy Sauce 1 tbsp
- Sesame Oil 2 tbsp
- Salt 1 tsp
- Pepper a pinch
Steps
- Add 1 tsp of oil to boiling water and add the 150g rice vermicelli noodles, loosening them as you add. Boil for 4 minutes. [This is the key!] Adding oil during boiling prevents the noodles from sticking together.
- While the noodles are boiling, roughly chop the cabbage. Cut the onion and carrot to a similar size, and slice the pork belly into 3cm strips.
- Lightly beat the eggs and mix in a pinch of salt and a pinch of pepper.
- Add pure sesame oil to a frying pan and heat. Once warm, add the beaten eggs and stir-fry with chopsticks to make scrambled eggs.
- Push the scrambled eggs to the side of the pan or remove them to a separate plate.
- Add the pork belly to the same frying pan and stir-fry slowly over medium heat.
- While the pork is stir-frying, drain the boiled rice vermicelli noodles in a colander.
- Once the pork changes color, add the carrots, onions, and cabbage in that order and stir-fry.
- Once everything is combined, add a pinch of salt, a pinch of pepper, and 3 tbsp chicken bouillon granules and continue to stir-fry. [This is the key!] Adding salt helps the vegetables soften more easily.
- When the vegetables have softened, add 2 tbsp cooking sake (rice wine) and 1 tbsp soy sauce. Add about 120ml of the noodle boiling water.
- Once there's enough liquid to cover the vegetables, add the rice vermicelli noodles, mix everything together, cover with a lid, and simmer for 3 minutes.
- Add the spinach, cover with the lid again, and cook for 1 minute.
- Mix everything together.
- Return the cooked scrambled eggs to the pan and stir-fry together with chopsticks.
- Finish by drizzling sesame oil twice around the edges of the pan, mix everything, and it's done.
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