1/3 pack (50g)
2 pcs (200g)
Dried Shiitake Mushroom (Soaked, Sliced)
1-2 pcs (38g)
1/2 catty (303g)
2 tbsps (30ml)
1 tsp (3g)
1 tsp (5g)
2 tsps (10ml)
White Pepper Powder
1/2 tsp (2g)
Bring a pot of water to a boil, then loose the dried noodle after turning off the heat, drain and set aside.
Heat 1 tbsp oil in a wok and lay the noodle flat over low heat, flip it over until it turns golden brown on the bottom. Repeat the same process until both sides are crispy, then plate it up and set aside.
Heat 1 tbsp oil in a wok and stir-fry shiitake mushroom until aromatic, then add brown sugar and stir-fry until caramelized.
Stir in OmniPork Strips until frangant, then stir well with soy sauce.
Add shredded carrot and bean sprouts and stir-fry until softened, then add about 100ml water and bring to a boil.
Mix 1 tsp potato starch with water, then pour into wok and cook until thickens. Season with white pepper powder and salt. Enjoy!