Chinese Style Pork with Rice Noodles
230 gram Minced Pork
100 gram Dry Rice Vermicelli
15 gram Ginger-grated
3 tablespoon Vegetable oil
2 clove Garlic
1/2 Red chili-sliced
1 teaspoon Sugar
1 teaspoon Gluten-free soy sauce
1 teaspoon Gluten-free oyster sauce
1/2 teaspoon Ground Chinese 5 spices
1 pinch Salt and Black pepper
-Prepare the rice vermicelli according to the package instruction. Drain and set aside.
-Heat 2 tablespoons of vegetable oil in the frying pan. Add the chopped garlic and gently fry until it turns slightly yellow. Then the minced pork.
-Fry the minced pork for approx 3 minutes and add sugar, soy sauce, oyster sauce, Chinese 5 spices. Then cook further until the pork is cooked. I’m looking for a caramel in color.
-Put the grated ginger and stir for further 1 minute.
-In goes the rice vermicelli, a pinch of salt and pepper and stir all the ingredients together. Drizzle more oil if need be.
-Transfer it on the serving plate and garnish with the sliced red chili on top.
– For an intense flavor. Make sure you fry the minced pork until it caramelized and brown in color.
-I tended to mix the noodles with 1 tablespoon of garlic oil after it cooked and drained to prevent the noodles stick together. Or check this link to achieve -no mush rice noodles.
–Not sure which seasoning to pick? Click here for the 5 basic seasonings for every Thai Kitchen.