Xiamen Chow Mei Fun (Rice Noodles)

thewoksoflife.com

Maki R

4 tablespoons neutral oil

(such as vegetable, canola, or avocado oil)

2 large eggs (beaten)

8 to 10 shrimp (medium to large size, peeled and deveined)

4 ounces Chinese roast pork (thinly sliced)

1 medium onion (thinly sliced)

1 clove garlic (minced)

1 small green or red bell pepper (julienned)

4 ounces Virginia ham or boiled ham (thickly sliced and cut into matchsticks)

10 ounces dried rice noodles soaked in warm water for 30 minutes to an hour (use kitchen shears to cut the noodles to about a 10-inch length so they don’t bunch up when stir-frying)

1 tablespoon Shaoxing wine

⅛ teaspoon sugar

1 ½ tablespoons oyster sauce

2 teaspoons light soy sauce

1 teaspoon sesame oil

1 scallion (cut into 2-inch/5cm pieces)

Directions at thewoksoflife.com

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