Family Recipe 17 - Stir-fried Rice Noodles

Ingredients: Rice noodles, pork tenderloin, dried shiitake mushrooms, wood ear mushrooms, bean sprouts, eggs, rice wine, soy sauce, salt, white pepper powder Instructions: 1. Clean dried shiitake mushrooms and soak them in water. Soak rice noodles in water for 30 minutes before cooking. 2. Shred the rehydrated shiitake mushrooms, reserving the soaking water. Shred the pork tenderloin and marinate it with rice wine, soy sauce, and white pepper powder. Shred the wood ear mushrooms. Beat the eggs, scramble them until cooked, and set aside. 3. Heat oil in a pan, stir-fry the shiitake mushrooms until fragrant, then add the shredded pork and stir-fry until separated. Add wood ear mushrooms, bean sprouts, and scrambled eggs, stir-fry evenly. Season with salt, soy sauce, white pepper powder, and the reserved shiitake mushroom water. 4. Once the ingredients are cooked, remove them from the pan, leaving the liquid behind. Cut the rice noodles a few times with scissors to prevent them from being too long. Add the rice noodles to the pan, stir-fry over low heat, cover, and let them steam for 2 minutes. 5. Remove the lid and quickly stir-fry the rice noodles to prevent sticking, until the liquid is completely absorbed, then turn off the heat. 6. Return the reserved ingredients to the pan and mix them evenly with the rice noodles. The reason for removing all ingredients and then steaming the rice noodles is to prevent the ingredients from overcooking and becoming too soft, which would result in a poor texture, especially when adding vegetables like cabbage. The reason for mixing the rice noodles and ingredients after turning off the heat is to prevent the rice noodles from sticking to the bottom of the pan due to the lack of liquid.