16 oz. rice noodle sticks (Maifun)
1 lb. boneless pork chops or pork shoulder, cut into thin strips
1 tbsp. soy sauce
1 tbsp. rice wine
1 tsp. cornstarch
1 tsp. sesame oil
1 large carrot, julienned (use a mandolin if you have one)
1 small head of green cabbage, shredded (2-3 cups)
1-2 cups bean sprouts (optional)
1 small onion, thinly sliced
3 scallions, thinly sliced along the bias
2 large cloves garlic, minced
3 tbsp. fried shallots
3 tbsp. dried shrimp
10 dried shiitake mushrooms
3 tbsp. vegetable oil
1 tsp. kosher salt
3 tbsp. soy sauce
1 tbsp. sesame oil
2 tsp. white pepper
2 cups reserved shiitake mushroom soaking liquid
Chopped fresh cilantro & scallions
Sriracha or chile-garlic sauce
1. Place the rice noodles in a large bowl and cover with very hot water. Let soak 20-30 minutes until softened; drain in a colander and rinse with cool water. Set aside.
2. In the meantime, place the dried shrimp and shiitake mushrooms in separate bowls, cover with hot water and let soak for 30 minutes or until rehydrated.
3. Drain and remove the mushrooms to a chopping board (reserve the soaking liquid), cut off the stems, and slice the caps into thin slices.
4. Drain the shrimp, remove to a chopping board, and coarsely chop. Set aside.
5. Add the marinade ingredients to the pork strips, combine well, cover with plastic wrap and place in the frig for about 30 minutes.
6. Add 3 tbsp. oil to a large wok or sauté pan and heat over medium high heat. Add the onion and garlic and sauté for 2-3 minutes. Add the pork and continue cooking until the pork is just cooked through, about 3-5 minutes.
7. Add the cabbage, carrots, bean sprouts (if using), scallions, dried shrimp, shiitakes, and fried shallots. Stir-fry for 3-4 minutes or until the cabbage has started to wilt.
8. Add 2 cups of the reserved shiitake mushroom soaking liquid, stir well, and cook for 1-2 minutes. Season with 1 tsp. salt, 3 tbsp. soy, 1 tbsp. sesame oil, and 2 tsp. white pepper and continue cooking until most of the liquid has evaporated (another 3-5 minutes).
9. Garnish each serving with a bit of sliced scallion and cilantro, and serve with Sriracha or any other Chinese chile garlic sauce and black vinegar on the side.