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Ingredients:
Dried shiitake, soy sauce, white pepper, salt, seasoning, stock, dried shrimp, pork shoulder, shredded carrot, onion, cabbage, olive oil, rice noodles, shallot sauce

Method:
1. Soak the rice noodles until softened, then drain. Do not leave them too long — you want them to take up the stock and the flavours as they fry.
2. Marinate the pork shoulder beforehand in soy sauce, sugar, garlic and white pepper, and take it out of the fridge ready to use.
3. Add a little oil and fry the shiitake and dried shrimp until fragrant, then add the marinated pork and stir until almost cooked. Lift out and set aside.
4. Add a little more oil and stir-fry the carrot and onion until softened and fragrant, then add the cabbage. Be generous with the cabbage — it collapses as it cooks, and going in last keeps it sweet and with some bite. Add stock, salt, white pepper and bonito seasoning to taste.
5. Add the rice noodles and stir-fry, topping up with stock as you go, since the noodles will drink it.
6. Just before taking the pan off the heat, add fried shallots or shallot sauce. That is what makes the whole pan smell right — and taste considerably better.