Gluten-Free Bak Chor Mee

Ingredients

• about 450 g Rice noodles (thick)
• about 225 g Ground pork
• 8 Dried shiitake mushrooms
• 2 tbsp Vegetable oil
• 2 cloves Garlic (minced)
• 3 tbsp Gluten-free soy sauce (Tamari)
• 1 tbsp Dark soy sauce
• 1 tbsp Black vinegar
• 1 tsp Chili paste (sambal oelek)
• 1 tbsp Lard (optional)
• 2 tbsp Fried shallots
• 2 tbsp Spring onions (chopped)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 8 dried shiitake mushrooms in a medium bowl and cover them with warm water. Let them soak for 30 minutes, or until they are completely softened to the touch. Once softened, drain the water from the bowl and slice the mushrooms thinly, about 0.3175 cm (0.3 cm) thick.
2. 2Bring a large pot (at least 6-quart / 5700 ml) of water to a rolling boil over high heat (100°C / 100°C). Add the about 450 g of thick rice noodles to the boiling water and cook for 5-7 minutes, stirring occasionally, until the noodles are tender but still firm to the bite. Drain the cooked noodles immediately using a colander and rinse them briefly with cold water to prevent sticking; set aside in the colander.
3. 3In a small bowl, combine the 3 tbsp of gluten-free soy sauce (Tamari), 1 tbsp of dark soy sauce, 1 tbsp of black vinegar, and 1 tsp of chili paste (sambal oelek). Stir well until thoroughly mixed and set aside.
4. 4Heat a large wok or a 30.48 cm (30 cm) skillet over medium heat (148.9-176.7°C / 150-175°C). Add the 2 tbsp of vegetable oil and, if using, the 1 tbsp of lard. Once the oil is shimmering, add the 2 cloves of minced garlic and stir-fry for 30 seconds, until fragrant. Add the about 225 g of ground pork and the thinly sliced 8 shiitake mushrooms to the wok; break up the pork with a spoon and stir-fry for 5-7 minutes until the pork is no longer pink and is cooked through, reaching an internal temperature of 71°C.
5. 5Divide the cooked about 450 g of rice noodles evenly among 4 serving bowls. Spoon the hot pork and mushroom mixture over the noodles in each bowl, then pour the prepared sauce evenly over the pork and noodles. Garnish each bowl with the 2 tbsp of fried shallots and the 2 tbsp of chopped spring onions, and serve immediately.

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