There’s nothing quite like the comforting embrace of a warm, flavorful meal after a long day. I discovered the joy of making Ma Yi Shang Shu, also known as Sichuan Stir-Fried Vermicelli with Pork, when I was in need of a quick dinner that wouldn’t skimp on flavor. With tender mung bean vermicelli noodles soaking up a savory, slightly spicy sauce and aromatic ground pork mingling throughout, this dish has quickly become a go-to in my kitchen for busy weeknights.
Imagine the sizzle of ginger and garlic meeting hot oil, filling your space with an irresistible aroma. In just 20 minutes, you can whip up this delightful dish that not only satisfies those cravings but also provides a versatile canvas for your culinary creativity. The best part? It’s easily adaptable for gluten-free diets, so everyone can enjoy it. Let’s dive into this flavorful journey that transforms a handful of ingredients into a meal that feels both special and accessible!
Why is Stir Fried Vermicelli with Pork a Must-Try?
Simplicity at its finest: This dish comes together in just 20 minutes, making it perfect for busy weeknights.
Flavorful delight: The savory sauce combined with aromatic minced garlic and ginger creates an explosion of taste that will have you reaching for seconds.
Versatile* adaptations: Easily swap pork for ground chicken or turkey for a leaner option, and use gluten-free alternatives without sacrificing flavor.
Comforting textures: Silky vermicelli noodles enveloped in a rich sauce offer a satisfying bite that resembles a warm hug on a plate.
Crowd-pleasing appeal: Whether serving family or guests, this recipe guarantees a cozy atmosphere that everyone will love. Don’t forget to pair it with a refreshing cucumber salad for an added crunch!
Stir Fried Vermicelli with Pork Ingredients
For the Noodles
- Dried Mung Bean Vermicelli Noodles – The base of this dish, soaking up all the savory flavors beautifully. Substitution: Sweet potato vermicelli can be used for a different texture.
For the Aromatics
- Peanut Oil (or Vegetable Oil) – Provides richness and is perfect for frying. Substitution: Any neutral oil works well.
- Minced Ginger – Adds warmth and depth to each bite. Tip: Fresh ginger offers the best flavor.
- Minced Garlic – Enhances the dish with its aromatic goodness.
- Green Onions – Adds a fresh crunch and subtle onion flavor. Tip: Use both white and green parts for maximum taste.
For the Sauce
- Doubanjiang (Spicy Fermented Bean Paste) – Infuses the dish with umami and spice, a must-have in Sichuan cuisine. Note: Pixian Broad Bean Paste is highly recommended for authenticity.
- Light Soy Sauce – Adds essential saltiness and depth to the dish.
- Dark Soy Sauce – Gives color and a touch of sweetness.
- Shaoxing Wine (or Dry Sherry) – Introduces complexity and a hint of sweetness.
- Sugar – Balances out the savory flavors and enhances the sauce.
- Chicken Broth (or Water) – Used to rehydrate the noodles and create a flavorful sauce. Tip: Opt for low-sodium broth to keep things balanced.
For the Protein
- Ground Pork – Offers rich flavor and protein; choose a good quality for the best taste. Note: Ground chicken or turkey works for a leaner alternative.
How to Make Stir Fried Vermicelli with Pork
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Soak Noodles: Start by placing the dried mung bean vermicelli noodles in a bowl of hot water. Let them soak for about 15 minutes until they become soft and pliable, then drain and toss them with a bit of oil to prevent sticking.
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Prepare Sauce: In a separate bowl, combine all your sauce ingredients: light soy sauce, dark soy sauce, shaoxing wine, doubanjiang, and sugar. Stir until well mixed and set aside for easy access.
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Sauté Aromatics: Heat peanut oil in a nonstick pan over medium-high heat. Once the oil is hot, add minced ginger, garlic, and chopped green onions. Stir for about 30 seconds until the mixture is fragrant and golden.
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Cook Pork: Now, introduce the ground pork into the pan. Break it apart with a wooden spoon and cook until it’s browned and cooked through, which should take around 2 minutes.
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Add Doubanjiang: Mix in the doubanjiang, allowing it to marry with the pork. Cook for another 1 minute so the spicy flavors can permeate the meat.
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Combine Ingredients: Pour in the reserved chicken broth and add the soaked, drained vermicelli noodles. Add the sauce mix from earlier, stirring everything to combine. Cover the pan and let it cook for 2-3 minutes.
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Finish Cooking: With the noodles now soft, uncover the pan and increase the heat to medium-high. Cook for about 1 minute to let any excess liquid evaporate, stirring occasionally. Serve hot for a delicious meal!
Optional: Garnish with additional green onions or sesame seeds for extra flavor and crunch.
Exact quantities are listed in the recipe card below.
Stir Fried Vermicelli with Pork Variations
Feel free to let your creativity shine in the kitchen; this beloved dish can easily accommodate your preferences!
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Gluten-Free: Swap soy sauce with tamari and ensure other ingredients are gluten-free to cater to dietary needs.
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Vegetarian Delight: Omit the pork entirely, using mushrooms or tofu for a hearty protein boost that still packs flavor.
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Spicy Kick: Add sliced fresh chilies or a dash of chili oil for an extra layer of heat that spice lovers will adore.
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Nutty Flavor: Incorporate a spoonful of sesame oil at the end of cooking for a rich, toasty finish.
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Crunchy Texture: Toss in some chopped peanuts or cashews right before serving to introduce an exciting crunch.
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Fresh Herbs: Garnish with cilantro or Thai basil for a refreshing herbal note that enhances the dish’s flavors beautifully.
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Zesty Twist: Add a squeeze of lime juice right before serving for a bright and zesty finish that invigorates each bite.
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Vegetable Booster: Sneak in some colorful veggies like bell peppers or bok choy for added nutrition without sacrificing taste!
Storage Tips for Stir Fried Vermicelli with Pork
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days to keep flavors fresh and noodles from drying out.
Freezer: For longer storage, freeze in a freezer-safe container for up to 2 months. To prevent clumping, sprinkle a bit of oil over the noodles before freezing.
Reheating: When ready to enjoy, reheat the stir fried vermicelli with pork on the stovetop with a splash of water to rehydrate the noodles. Stir intermittently for even warming.
Room Temperature: It’s best to avoid leaving the dish at room temperature for more than 2 hours to ensure food safety; store promptly for freshness.
Expert Tips for Stir Fried Vermicelli with Pork
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Use a Nonstick Pan: This prevents the starchy noodles from sticking and ensures even cooking, giving a perfect texture to your stir fried vermicelli with pork.
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Properly Soak Noodles: Soak the vermicelli for 15 minutes until soft. Under-soaking can lead to hard noodles that don’t absorb the flavors well.
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Cook on High Heat: Quickly stir-frying at high heat helps achieve that authentic smoky flavor. Just be careful not to burn the garlic.
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Choose Quality Pork: Select good quality ground pork for better flavor and avoid lean cuts; they can dry out during cooking.
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Adjust Spice Levels: The amount of doubanjiang affects spiciness. Start with less if you’re unsure, and adjust to your taste as you mix in the sauce.
Make Ahead Options
Preparing Stir Fried Vermicelli with Pork in advance is a fantastic way to save time during busy weeknights! You can soak the dried mung bean vermicelli noodles up to 24 hours in advance (just toss them in a bit of oil to prevent sticking after draining). Additionally, the sauce can be mixed and stored in the refrigerator for up to 3 days. Keep the cooked ground pork and aromatics separate and refrigerate them as well; this ensures they maintain their quality. When you’re ready to serve, simply heat the pork mixture, add the soaked noodles and sauce, and stir-fry for about 2-3 minutes until everything is hot and well combined, offering you a quick and satisfying meal without compromising on flavor!
What to Serve with Stir Fried Vermicelli with Pork?
Nothing shouts comfort like a well-rounded meal that enhances the flavors of your main dish, creating a memorable dining experience.
- Steamed Broccoli: Offers a vibrant crunch and nutritious balance, perfect for dipping into the savory sauce of the vermicelli.
- Cucumber Salad: A refreshing side with a crisp texture brightens up the meal, complementing the richness of the pork beautifully.
- Garlic Bok Choy: Sautéed quickly, it brings a tender bite and aromatic flavor, harmonizing well with the savory notes of the main dish.
- Spring Rolls: Crispy and filled with fresh veggies, they add a delightful textural contrast and are great for dipping into sweet chili sauce.
- Chilled Edamame: Light and protein-rich, these seasoned pods offer a satisfying snack alongside the main event—perfect for sharing!
- Jasmine Rice: Complementing the dish perfectly, the fluffy rice can soak up the sauce, adding another comforting layer to your meal.
- Sweet Green Tea: A lightly sweet beverage that refreshes the palate, balancing the savory flavors while enhancing the overall dining experience.
- Sesame Ice Cream: End your meal on a sweet note; this unique dessert provides a nutty finish to a flavor-packed dinner.
- Spicy Tofu Stir-Fry: For a vegetarian option, this dish mirrors the flavors beautifully, allowing everyone at the table to enjoy a delightful meal together.
Stir Fried Vermicelli with Pork Recipe FAQs
What type of vermicelli noodles should I use?
I recommend using dried mung bean vermicelli noodles for the best texture and flavor. These noodles soak up the savory broth beautifully. If you’re looking for an alternative, sweet potato vermicelli can be used, giving a slightly different texture.
How should I store leftovers?
Store any leftover stir fried vermicelli with pork in an airtight container in the refrigerator for up to 3 days. This helps maintain the flavors and prevents the noodles from drying out. When you’re ready to enjoy again, simply reheat on the stovetop with a splash of water to rehydrate.
Can I freeze stir fried vermicelli with pork?
Absolutely! You can freeze the dish for up to 2 months. I suggest dividing it into portions and placing them in a freezer-safe container. To prevent the noodles from clumping, drizzle a bit of oil over them before freezing. When it’s time to eat, thaw in the fridge overnight and reheat on the stovetop.
What if my noodles are hard after soaking?
If your noodles are still hard after the 15 minutes of soaking, you may need to soak them for a bit longer, or ensure you’re using hot water. The goal is for them to be soft and pliable before adding them to the pan. Remember, under-soaking can lead to hard noodles that won’t absorb the sauce well!
Is this dish suitable for gluten-free diets?
Yes, it’s easily adaptable for gluten-free diets! Just swap regular soy sauce for gluten-free tamari and ensure any additional condiments used are gluten-free. This way, you can enjoy every flavorful bite without the worry!
Savor Quick Stir Fried Vermicelli with Pork in 20 Minutes
Ingredients
Equipment
Method
- Soak the dried mung bean vermicelli noodles in a bowl of hot water for about 15 minutes until soft and pliable, then drain and toss with a bit of oil.
- In a separate bowl, combine light soy sauce, dark soy sauce, shaoxing wine, doubanjiang, and sugar. Stir until well mixed and set aside.
- Heat peanut oil in a nonstick pan over medium-high heat. Add minced ginger, garlic, and chopped green onions. Stir for about 30 seconds until fragrant.
- Introduce the ground pork into the pan. Break it apart and cook until browned, about 2 minutes.
- Mix in the doubanjiang, cooking for another minute to infuse the flavors.
- Pour in the chicken broth and add the soaked vermicelli. Stir in the sauce mix and cover, cooking for 2-3 minutes.
- Uncover the pan, increase the heat, and cook for about 1 minute to evaporate excess liquid, stirring occasionally. Serve hot.