Ingredients
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1 (8 ounce) package rice vermicelli
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1 tablespoon canola oil
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1 medium onion, chopped
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1 tablespoon minced garlic
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1 lb lean pork loin, thinly sliced
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1/2 cup dried shrimp
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1 fresh cayenne pepper, thinly sliced
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2 carrots, julienned
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1 teaspoon black pepper
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4 tablespoons fish sauce
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4 tablespoons chopped green onions
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4 tablespoons chopped fresh cilantro
Instructions
- Soak rice vermicelli in a bowl of warm water 10 minutes, then drain well; set aside.
- Soak dried shrimp in 1/4 cup water for 5 minutes; set aside.
- Heat oil in wok; stir-fry onion and garlic until golden, adding a few drops of water if onion begins to stick (remember this process throughout cooking).
- Add pork and shrimp in water and stir-fry for 5 minutes.
- Add cayenne, carrots, black pepper, and fish sauce; cook 2 minutes.
- Add vermicelli and stir well 1 minute.
- Garnish with green onion and fresh cilantro.
- Serve.