Marinate the pork mince with the light soy sauce, oyster sauce and sugar. Over a medium heat, sauté the garlic until fragrant. Add the pork mince and chopped preserved mustard stem, and stir-fry until fully cooked. Set aside.
Cook the sweet potato vermicelli according to the packet instructions. Rinse under cold water and set aside.
For the soup base, dry-fry the sour pickled green mustard over a medium heat for 1 minute, without oil. Add 350 ml hot water and the mushroom powder. Bring to the boil, then turn off the heat. Stir in the rice vinegar and Mala Red Oil.
To assemble, place the vermicelli in a bowl, top with the minced pork mixture, pour in the hot soup, and garnish with spring onion. Serve immediately.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
