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Prepare servings (about 120g) Dry Rice Vermicelli.
Use Pork *thinly sliced.
Provide Onion.
You need Carrot.
Prepare Capsicum.
Prepare Shiitake Mushrooms.
You need Cabbage Leaves.
Provide Oil.
Provide Salt & White Pepper.
You need to prepare <Sauce>.
Use Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder.
Provide Soy Sauce.
Provide Oyster Sauce.
You need to prepare Sesame Oil.

Cut all vegetables into thin strips. Cabbage leaves can be cut into 1-2cm wide strips. Cut thinly sliced Pork into the size that is easy to eat..
Combine all the sauce ingredients in a small bow. *Note: You might need to add Salt depending on the saltiness of the Chicken Stock you use..
Cook Dry Rice Vermicelli in boiling Water firmly, for slightly shorter time than instructed, then drain. *Note: The noodles will be cooked with other ingredients later..
Heat Oil in a large frying pan or wok over medium to high heat, cook Pork, add vegetables, and season with Salt & Pepper..
When ingredients are cooked and seasoned, add firmly cooked Rice Vermicelli, pour over the sauce, and stir-fry until the liquid is gone..

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