Name: Shanghai pork noodles
Yield: Serves four
Cuisine: Chinese
Ingredients: 4 dried shiitake mushrooms; 75 g (2½ oz) pork loin; 300 g (10 oz) rice vermicelli; ½ cup chicken stock; 2 tbsp soy sauce; 1 stalk of celery, finely chopped; 50 g (2 oz) bamboo shoots, cut into matchsticks; 1 tsp salt; 1 tsp sugar; 1 baby leek; 2 tbsp peanut oil; 2 tbsp dried shrimp

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

I tried to make this dish more difficult. I tried to make the recipe longer. I tried to make it complicated and confusing. But no matter what I did, it still worked out to be one of the simplest, fastest and most foolproof dishes in the whole book. Essentially, it’s a Cantonese stir fry, with a bit of added interest.

Ingredients

4 dried shiitake mushrooms
2 tbsp dried shrimp
300 g (

Method

Soak mushrooms in warm water for 1 hour, then drain. Cut off and discard stems and slice caps finely. Soak dried shrimp in warm water for 30 minutes, then drain. Pour boiling water over noodles and leave to soak for 6 to 7 minutes until tender. Drain and set aside until needed. Cut pork and leek into matchstick strips.

Heat oil in a hot wok and stir fry pork for 1 minute. Add shrimp, ce