Cooking Instructions

Stir-fried rice vermicelli with pork gravy (Sen Mee Rad Nah Moo)

Peel garlic, wash and mince. Wash white chinese cabbage and baby corn. Cut leaves and
corn into 5 cm lengths. Cut sliced pork into 5 cm pieces. Heat about 2 tbsp of oil in a wok
over medium heat. When oil is hot, add separated wide rice noodles and dark soy sauce.
Stir-fry until dark soy sauce covers all noodles and set cooked noodles aside. Heat about
1 tbsp of oil in a wok over medium heat again. When oil is hot, add minced garlic and fry
until fragrant. Add sliced pork, stir until the pork is nearly cooked and then season with
sugar. Stir-fry all ingredients until the pork is cooked. Add water, bring to the boil and then
add white soybean paste. Bring to the boil again, add white chinese cabbage and baby
corn, meanwhile mix corn fl our with 3 tbsp of water, stir until fl our dissolves. Then, add
fl our water, stir quickly to keep it from forming lumps. When cooked, the fl our will turn
from white to clear. (If the sauce is not thick enough, add more fl our.) When the sauce
is bubbling, remove from heat. Put cooked white rice noodles on plate, top with the pork
gravy, sprinkle some ground pepper and serve hot.