Chinese Vegetables on Noodles

Ingredients:

350 grams lean pork.

220 ml shredded Chinese preserve radish

2 books of “vermicelli” (they are 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
Method:

1.  Shred pork into 5×5mm matchsticks.

2.  Heat oil in wok, and stir-fry pork until no pink shows.

3.  Add soy sauce and black pepper.

4.  Cook for another 5 mins, then keep warm.  (the dish, not you!)

5.  Bring a pot of water to boil, then add noodles.

6.  Put on kettle, about 3-4 cups.

7.  When noodles are tender, drain and place in bowl.

8.  Place pork and sesame oil on bed of noodles.

9.  Pour boiling water from kettle over the pork to make a soup.

10. Serve, then eat with chopsticks and Chinese soup spoon.