This stir fry noodle is often served at Hmong feasts and other gatherings. It can resemble the Chinese Yunnan dish "Ants on a Tree".




Ingredients:
  • ½  bag of glass noodles.
  • 500 gm (~1 lb) ground pork
  • 3 Tbsp of chilli & soya bean sauce
  • 3 Tbsp of soy sauce paste or dark soy sauce
  • 3 Tbsp oyster sauce
  • 2 green onions minced or 1 Tbsp of onion powder
  • 2 large garlic clove minced , or 1 Tbsp fried garlic.
  • salt,
  • 1 Tbsp of ground black pepper
  • 1 batch of cilantro
  • 1 canned large bamboo shoots, shredded
  • 1 handful of dry black fungus, soaked for 15 min and drained
  • 2 Tbsp of oil for stir frying
  • 1 Tbsp of Sriracha sauce
Method:
  1. Transfer the vermicelli into a medium pot of boiling water and immerse for 10 to 15 seconds only. Remove and plunge into a dish of cold water. Drain and set aside..
  2. In a hot wok add the oil and the garlic and sauté until fragrant. Add the ground pork and stir until any clumps are broken into small fragments. While you wait for the ground pork, shred the bamboo shoots either with a knife, grater or vegetable peeler. Once the pork is brown and well separated, add the salt and a pinch of black pepper.  Cover lid for a few minutes.
  3. Add the bamboo shoots and stir then cover the lid again for a few minutes.
  4. Transfer the cooked noodles and the sauces and mix thoroughly with a spatula in one hand and a fork in the other hand. Once thoroughly mixed, cover the lid and let it sit for a few minutes. During this time rinse your cilantro and green onions and mince then set aside
  5. Taste your noodle dish and add black pepper and Sriracha Sauce along with additional seasonings if required.
  6. Remove from the heat and add the spring onions and cilantro flakes and mix briefly.
  7. Serve with steamed rice.