Taiwanese Fried Rice Noodles

Begin by placing the pork into a bowl and pouring in the soy sauce, rice wine, white pepper, five-spice powder, and cornstarch. Mix everything together thoroughly before setting it aside to marinate.

Next, prepare the mushrooms by submerging them in a bowl of cold water for 20 minutes. After that, drain the water and cut off the stems of the mushrooms before slicing them thinly and reserving them.

In a separate bowl, soak the rice vermicelli noodles in cold water for 10 minutes. Once done, drain the water and set the noodles aside.

Now heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Pour in the eggs and cook until they become firm, flipping them once to create a pancake-like texture. Remove the egg pancake from the wok and allow it to cool before slicing it thinly and placing it in a large bowl.

Heat 2 more tablespoons of vegetable oil in the wok over high heat. Add the minced garlic and dried shrimp, then cook until they become fragrant, about 20 seconds. Next, add the marinated pork along with its marinade and cook until it's no longer pink, about 4 minutes. Stir in the sliced carrots and onion, then cook until they begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until they're tender, about 3 minutes more.

Scrape the pork mixture into a bowl along with the sliced egg pancake, then wipe out the wok and return it to the stove over medium-high heat.

Heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until they soften, then stir in the reserved pork mixture. Scrape everything into a serving bowl and garnish with cilantro before serving.