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Print this Recipe    Pork Vermicelli

Pork and Chinese Preserved Vegetable on Vermicelli Noodles

350gm lean pork.
half a 440ml can of shredded chinese perserve radish.
2 bundles vermicelli (translucent when raw, very fine, and white when cooked)
2 tbsp light soy sauce
fresh ground black pepper to taste
2-3 tbsp of cooking oil
a little sesame oil

Shred pork into 5x5mm matchsticks. Heat oil in wok, and stir-fry
pork until no pink shows. Add soy sauce and black pepper. Cook
for another 5 mins, then keep warm. (the dish, not you!) Bring a
pot of water to boil, then add noodles. Put on kettle, about 3-4
cups. When noodles are tender, drain and place in bowl. Place
pork and sesame oil on bed of noodles. Pour boiling water from
kettle over the pork to make a soup. Serve, then eat with chopsticks
and chinese soup spoon.

Serves two hungry people

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