Pork and Chinese Preserved Vegetable on Vermicelli Noodles

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Author: Jenny Ngan-nei Shaw

Ingredients:
350gm lean pork. 
half a 440ml can of shredded chinese perserve radish.
2 books of "vermicelli" (they are translucent when raw, very fine, and
  _white_ when cooked)
2 tbsp light soy sauce.
fresh ground black pepper to taste.  (we like LOTS)
2-3 tbsp of cooking oil.
a little sesame oil.

Method:
1.  Shred pork into 5x5mm matchsticks.
2.  Heat oil in wok, and stir-fry pork until no pink shows.
3.  Add soy sauce and black pepper.
4.  Cook for another 5 mins, then keep warm.  (the dish, not you!)
5.  Bring a pot of water to boil, then add noodles.
6.  Put on kettle, about 3-4 cups.
7.  When noodles are tender, drain and place in bowl.
8.  Place pork and sesame oil on bed of noodles.
9.  Pour boiling water from kettle over the pork to make a soup.
10. Serve, then eat with chopsticks and chinese soup spoon.

All the recipe books would say this "serves four", but we're always so
hungry that the two of us can eat all this and still want more, ie
_serves two hungry people_.

This recipe is great for taking to work or school.  Stop before step 9,
and when lunch comes you can add hot water from the office urn, etc.
Then you have a nice hot lunch - yum yum!!