Miến dong xào (stir-fried arrowroot glass noodles) with pork and vegetables

Method

1. Soak and drain the glass noodles

   You will need: Dried arrowroot glass noodles, bowl of clean water and colander

   Soak the noodles in clean water for about 3–5 minutes, until the strands soften slightly but remain chewy. Drain thoroughly, then gently separate any bundles by hand.

   Tip: Taste a strand before draining; once it is as soft as you like, do not soak it longer.

   

2. Prepare the vegetables and sauce

   You will need: ½ carrot, ½ onion, cabbage, bean sprouts, spring onions, garlic, soy sauce, oyster sauce, fish sauce, seasoning powder, pepper, small bowl, knife and board

   Cut the carrot, onion and cabbage into thin strips, slice the spring onions and set the bean sprouts aside. Stir the soy sauce, oyster sauce, fish sauce, seasoning powder and pepper together in a small bowl.

   Tip: Keep prepared vegetables separate from raw meat, and wash your hands, knife and board after handling the meat.

   

3. Stir-fry the pork

   You will need: Sliced pork, minced garlic, cooking oil, wide pan, spatula and food thermometer

   Heat a little oil in a pan, fry the garlic until fragrant, then add the pork and stir-fry until cooked through. Check that the thickest piece reaches 63°C, rest it for 3 minutes, then transfer it to a clean plate.

   Tip: Use a thermometer to check the thickest piece rather than judging by its outside colour.

   

4. Stir-fry the vegetables

   You will need: Carrot, onion, cabbage, bean sprouts, cooking oil, pan and spatula

   Add a little oil to the pan and stir-fry the carrot, onion and cabbage until about 70–80% cooked. Add the bean sprouts and cook until just softened, then transfer the vegetables to a plate.

   Tip: Do not cook the vegetables for too long; they will be tossed again when you finish the dish.

   

5. Toss the noodles with the sauce

   You will need: Soaked and drained glass noodles, bowl of sauce, about half a bowl of water, wide pan, chopsticks or tongs

   Put the noodles in a wide pan over low heat, pour over the sauce and gradually add water while stirring continuously. Use about half a bowl of water in total, taste a strand and stop when the noodles are tender and chewy to your liking.

   Tip: A wide pan helps keep the noodles separate; do not stir-fry them alone for too long, or they may clump.

   

6. Combine and serve

   You will need: Cooked noodles, cooked pork, vegetables, spring onions and clean serving plate

   Return the pork and vegetables to the pan and toss quickly until evenly combined with the noodles. Sprinkle with spring onions, taste and adjust the seasoning, then transfer to a plate and serve hot.

   Tip: If the pan is small, toss everything in batches so the noodles do not bunch up and stick together.

   

Ground pork should reach 71°C at the centre; whole cuts of pork should reach 63°C and rest for 3 minutes. Refrigerate leftovers within 2 hours at 4°C or below.