Singapore Mei Fun

I was happy to tackle this dish since my dad is from Singapore, (though my parental sources informed me it was created by Cantonese people who thought the flavors were like Singapore's, not Singaporeans).  Also, because I attempted it a couple of months ago with the result of mushy and crumbled noodles.  Happily, all went right with this attempt, and I have another old favorite under my belt.  In a departure from the recipe, I used roast pork (char siu) instead of ordinary pork for added flavor.  There are roast pork recipes online, but most people, myself included, just buy it from the restaurant.

I learned that all rice vermicelli (mei fun or mi fen) is not created equal, and that certain types hold up better to stir-frying.  Also, don't stir-fry the noodles so long that they fall apart on you.  My mother recommended this brand from Thailand since she's used it before, but I can't say more beyond that on what brands to look out for.  Let me know if you have more guidance in this vein.