After my second visit to our family home, my mother and I left for Hong Kong by ship. Since it wasn’t to leave until late afternoon, we thought it advisable to eat something before boarding. The restaurant at the dock appeared no better or worse than the usual such establishment; that is, the food promised to be dreadful. Much to our surprise, we were served this delightful rice noodle dish. Light and flavourful, it was just the thing to carry us through the long overnight trip to Hong Kong. It is perfect for lunch or a light supper. Easy to make, it can be prepared in advance as it reheats very nicely.
Soak the dried rice noodles in warm water for 20 minutes. Drain thoroughly.
Cut the pork into thin slices, then stack the slices and finely shred them. In a small bowl, combine the pork with the rice wine or sherry, soy sauce, ½ teaspoon of the sesame oil, and the cornflour.
Cut the chives or spring onions into
Heat the wok or frying pan until hot. Add half the oil and the garlic cloves. When the garlic has slightly browned, about 15 seconds, add the pork and stir-fry for 2 minutes. Remove the pork and garlic with a slotted spoon.
Reheat the wok and add the remaining oil. When it is very hot, add the rice noodles, and chives and stir-fry for 30 seconds. Then add the oyster sauce, rice wine or sherry, soy sauces, chicken stock or water, salt, and sugar. Continue to stir-fry over medium heat for 5 minutes. Return the pork to the wok or pan and mix well, continuously stir-frying for another minute. Give the mixture several good stirs, add the remaining sesame oil, turn onto a platter, and serve.
© 1990 Ken Hom. All rights reserved.