Taiwanese Pan-Fried Rice Noodles
"Thin rice noodles are pan-fried with pork and slivered vegetables. [Photograph: Cathy Erway] Perfect for feeding a crowd or fixing a solo meal on the fly, this simple home-style Taiwanese noodle-and-vegetable dish may look bland, but hidden within are layers of flavor, thanks to plenty of white pepper, black vinegar, and broth. Why this recipe works: * Home cooks can control flavor by adjusting amount of white pepper, black vinegar, and soy sauce. * If desired, this dish can be made vegetarian by omitting pork and substituting vegetable stock. Note: Look for black vinegar and Taiwan-made rice noodles, often labeled "Hsinchu Rice Noodles", in Asian groceries. Otherwise, use the thinnest type of dried Asian rice noodle you can find...."
INGREDIENTS
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½ pound boneless pork shoulder, cut into thin 2-inch strips
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½ teaspoon cornstarch
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¼ cup plus 1 teaspoon soy sauce (or more to taste)
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1 teaspoon sesame oil
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6 to 8 dried shiitake mushrooms
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½ pound very thin dried rice noodles (see note above)
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3 tablespoons vegetable or peanut oil
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1 large carrot, julienned (about 1 cup)
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1 cup bamboo shoots from one (15-ounce) can, rinsed and julienned
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2 cups pork stock (or substitute with chicken or vegetable stock or low-sodium broth), warmed
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¼ teaspoon ground white pepper (or more to taste)
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Kosher salt
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2 tablespoons black vinegar (or more to taste; see note above)
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2 to 3 scallions, white and light green parts only, thinly sliced
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