Rice noodle pan with bell pepper, meat and sprouts
Try this and other recipes from Spoonsparrow! A quick, flavorful stir‑fry featuring fresh rice noodles, sliced pork, shiitake mushrooms, crisp soy sprouts, and bright green bell pepper.
Ingredients
- 400 g rice noodles
- 20 g dried shiitake mushrooms
- 150 g pork
- 1 tsp starch
- 1 tbsp rice wine
- Salt
- pepper (ground)
- 250 g soy sprouts
- 0.5 green bell pepper
- 50 ml oil
- 40 ml dark soy sauce
Instructions
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1.
Rinse the rice noodles with hot water and let them soak for about 20 minutes. Soak the shiitake mushrooms in lukewarm water for another 20 minutes.
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2.
Cold‑wash the pork, pat dry, and slice into thin strips. Mix starch with rice wine, a pinch of salt and pepper, then coat the pork strips with this mixture.
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3.
Rinse soy sprouts under cold water and drain. Clean the bell pepper, wash it, and cut into thin strips. Remove stems from the mushrooms, cut the caps into thin strips. Drain the soaked noodles.
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4.
Heat half the oil in a wok. Stir‑fry the pork for about 2 minutes. Add sprouts, mushrooms and bell pepper, stir briefly. Remove everything from the wok. Heat the remaining oil, add the noodles with soy sauce, and stir‑fry for about 5 minutes. Return the pork and vegetables, heat through, season with salt and pepper.
