4/29/2016: I never get tire of cooking rice noodle that is popular food in Taiwan.

Dry mushroom need to be soaked in the water until it’s soft. I put dry rice noodle in water that is enough to cover the noodle and add a bit of cooking oil, wait until the water start boiling for a minute and noodle become soft. Take it out and put into a container with cover, so the rice noodle keep cooking with their heat inside the container while I prepare the meat and vegetable.

I used olive oil to cook fine diced garlic, scallions and ginger first. Then, put in fine sliced mushroom, carrot, asparagus, red and yellow pepper with pork (or any meat you like).  Sometime I add celery, cabbage or stream bean. After the meat and vegetable cooked, use scissors cut the rice noodle short and add it to the pot. Add sesame oil, stir well and served.