Taiwanese Stir-Fried Rice Noodles with Pork

Begin by marinating the pork. Place it in a bowl and add soy sauce, rice wine, white pepper, five-spice powder, and cornstarch. Mix well and set aside. Soak the mushrooms in cold water for 20 minutes, then drain, remove the stems, and slice the caps thinly. Soak the rice vermicelli in water for 10 minutes, then drain and set aside.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Pour in the beaten eggs and cook until firm, flipping to form a pancake. Remove the pancake and set aside to cool, then slice thinly and place in a large bowl. Add 2 more tablespoons of oil to the wok and stir-fry the garlic and dried shrimp for about 20 seconds until fragrant. Add the marinated pork and cook until no longer pink, about 4 minutes. Stir in the carrots and onion, cooking until the carrots soften, about 3 minutes. Add the bean sprouts, napa cabbage, and mushrooms, and stir-fry for another 3 minutes until tender. Combine the pork mixture with the eggs in the bowl. Wipe out the wok and return to the stove over medium-high heat.

Add the remaining vegetable oil to the wok and stir-fry the soaked rice vermicelli until soft, about 2-3 minutes. Add the pork mixture and stir everything together. Transfer to a serving bowl and garnish with cilantro before serving.