Taiwanese Fried Rice Noodles (Chao Mi Fen)

Ingredients

• 8 oz Rice noodles (thin)
• 8 oz Pork, thinly sliced
• 8 oz Shrimp, peeled and deveined
• 2 cups Cabbage, shredded
• 1 cup Carrot, shredded
• 1 cup Mushrooms, sliced
• 3 tablespoons Soy sauce
• 1 tablespoon Oyster sauce
• 1 teaspoon Sesame oil
• 2 cloves Garlic
• 2 tablespoons Vegetable oil
• 1/4 cup Green onions, chopped

Instructions

1. 1Place the 8 oz of thin rice noodles in a large bowl and cover with warm water. Let them soak for 10 minutes, or until they are softened and flexible. Drain the noodles well and set them aside.
2. 2Heat 2 tablespoons of vegetable oil in a large 12-inch wok or skillet over high heat until the oil shimmers, about 350°F (175°C). Add the 2 cloves of garlic, minced, and stir-fry for about 30 seconds until you can smell its fragrance.
3. 3Add the 8 oz of thinly sliced pork and the 8 oz of peeled and deveined shrimp to the wok. Stir-fry for 3-5 minutes, until the pork is no longer pink and the shrimp turn opaque and curl.
4. 4Add the 2 cups of shredded cabbage, 1 cup of shredded carrot, and 1 cup of sliced mushrooms to the wok. Continue to stir-fry for another 3-4 minutes, until the vegetables are slightly softened but still have a slight crispness.
5. 5Add the soaked and drained 8 oz of rice noodles to the wok. Pour in the 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil. Stir-fry everything together for 2-3 minutes, making sure the noodles are evenly coated with the sauces and heated through.
6. 6Remove the wok from the heat. Sprinkle the 1/4 cup of chopped green onions over the noodles and toss gently to combine. Serve the Taiwanese Fried Rice Noodles immediately.

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