Vermicelli with Pork Leg and Mushroom.

  • 1 can Chinese Pork Leg with Mushroom (397 g)
  • 80 g carrot, grated
  • 100 g cabbage, sliced thinly
  • 80 g bean sprouts, tail removed
  • 350 g dried vermicelli, soaked
  • 2 tsp soy sauce
  1. Stir fry pork with gravy in a hot wok. Cook for 2 minutes over high heat.
  2. Remove bone pieces from the wok.
  3. Toss in grated carrot, cabbage and bean sprouts. Stir-fry everything for 2 minutes until mixed well.
  4. Add vermicelli and season with soy sauce.(Take care with the soy sauce because many of these products are very salty to start with).
  5. Stir fry by continually scraping the bottom of the wok to release noodles that sticks at the bottom.
  6. Cook for another 2 minutes.
  7. Remove from wok and serve warm with some chili sauce.