This is one of the dishes that I love but is not on the Wong Fu menu. Mei fun is like a Chinese version of angel hair pasta with meats and veggies. It’s easy to make and very tasty. Total time from fridge to table is about 1 hour. Hope you enjoy.
- 1 lb. Boneless pork loin
- 1 pk Mai Fun Rice Stick (found in most supermarkets)
- 1/2 cup soy sauce
- 1/4 cup stir fry sauce
- 1/4 oyster sauce
- 1/2 cup Sesame oil(any cooking oil you have will work)
- 2 tbsp fresh ginger
- 3 cloves of garlic
- 1 scallion
- 1 onion
- 1/2 green pepper
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Slice onion and green pepper into thin slices. Mince garlic and ginger
Mix salt, pepper,garlic powder and paprika together in a bowl to create a rub. Use rub on pork loin. Lay pork on top of 2 bay leaves.
Bake at 350 degrees for 40 minutes and allow to rest for 5-10 minutes after removing from oven. Slice pork into thin slices.
Fill bowl with hot water (not boiling-tap water is fine) and soak Mai Fun rice sticks for 20 minutes to soften. Once softened drain well.
Heat up wok or deep heavy skillet with sesame oil. Add ginger, garlic, onion, and green peppers until softened. Add roast pork strips and stir fry sauce. Add Mai fun noodles a little at a time. Add soy sauce and oyster sauce.
You can cut up the green part of the scallion and sprinkle on top for garnish.