Taiwanese Pan-Fried Rice Noodles Recipe

Ingredients (14)

• ½ pound boneless pork shoulder, cut into thin 2-inch strips
• ½ teaspoon cornstarch
• ¼ cup plus 1 teaspoon soy sauce (or more to taste)
• 1 teaspoon sesame oil
• 6 to 8 dried shiitake mushrooms
• ½ pound very thin dried rice noodles (see note)
• 3 tablespoons vegetable or peanut oil
• 1 large carrot, julienned (about 1 cup)
• 1 cup bamboo shoots from one (15-ounce) can, rinsed and julienned
• 2 cups pork stock (or substitute with chicken or vegetable stock or low-sodium broth), warmed
• ¼ teaspoon ground white pepper (or more to taste)
• Kosher salt
• 2 tablespoons black vinegar (or more to taste; see note)
• 2 to 3 scallions, white and light green parts only, thinly sliced