Pork Mei Fun (Fried rice noodles)

Mei Fun! This is one of my favorite dishes my mom used to make all the time back when I was a kid. This recipe is pretty close to how she used to make it. She had a special trick of somehow getting the bottom layer caramelized and crispy (Yet not sticking to the pan or burning), like a rice noodle version of socarrat. I haven't quite perfected that part yet but the flavor is there at least! I cheated and used leftover sausage from cooking class but you can use any meat to substitute. I also cheated by using a bag of coleslaw mix for the cabbage.

Mei Fun- Serves 4-6

1 bundle thin rice vermicelli noodles (About 6 oz or approx 165 g)
2 large eggs, beaten
12 oz ground pork sausage 
2 oz thinly sliced yellow onion
1 tbsp minced garlic
1 tbsp minced ginger
1 bag coleslaw mix
1.5 oz thinly sliced carrot
1 green onion stalk, cut into 1 inch pieces, thick parts cut in half
6 oz sliced fresh or rehydrated dry shitake mushroom
.5 oz bamboo shoots (Julienned/thin strips)
1 tbsp rice wine
3/4 tsp salt
1/4 tsp white pepper
3/4 tsp agave nectar (Can also use honey or sugar)
2 tsp fish sauce
1.5 tsp sesame oil
1/2 tsp oyster sauce
3.5 tsp vegetable oil (I used grapeseed oil for the high smoking point but any similar oil will do)

Preparation:

1. Heat the wok until it starts to smoke. Add 1 tbsp of the oil and swirl to coat the wok evenly. When the oil starts to shimmer add the eggs and cook until slightly undercooked (It will continue to cook off heat). Reserve for later.

2. When the wok starts to smoke again add the rest of the oil (Add more if needed). Add the sausage and use a spatula to crumble it while cooking. When the meat is almost cooked add the yellow onion and stir for about a minute or until it starts to turn translucent.

3. Add the garlic and ginger and stir for 30 seconds. Add the coleslaw, green onion, mushroom, bamboo and carrot and stir for 2-3 minutes until the vegetables start to soften.

4. Add the rice noodles, stir to combine. Use more of a lifting motion to prevent noodles from breaking into small bits. Cook until softened, about 4-5 minutes. Chop the eggs into chunks. Add to mixture and stir.

5. Add the rice wine, salt, fish sauce, white pepper, and sweetener (Agave nectar). Stir to combine.

6. Turn off the heat. Add the sesame oil and oyster sauce and stir again until evenly mixed.

In the photo I added some white green onion stalk for better presentation and some chopped green onion as well. My coleslaw mix had bits of red cabbage in it which made for some nice color difference in the dish.