Put the
meehoon or fine rice vermicelli in a large bowl, pour warm water over
and leave to soak for 5 minutes, then drain in a colander.
Remove skin
of pork and cut meat into very small dice.
Heat a wok,
add the oil and when oil is smoking hot add the cubed potato and fry
over high heat for 2 minutes, then reduce heat to medium and continue
frying until cubes are golden.
Remove with
slotted spoon.
Add the
onions and garlic and fry 2 minutes, stirring, on medium low heat, then
add the pork, stir and fry for 5 minutes or until pork is cooked and
golden brown.
Add the
drained meehoon, and half the soy sauce and water mixed together.
Toss and stir
until water is absorbed, then add remaining sauce and water.
Add pepper,
salt and sugar, continue stirring until liquid is almost all absorbed,
taking care not to let mixture stick at base of wok.