Cellophane Noodles With Pork

Recipe By:
Chatter
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  • Total Time 20 min Ico-add
  • Yield 2 Servings
  • Level Medium

A chinese style noodles made of pork.
 

Ingredients

  • 200g/7 ounces cellophane noodles
  • 30ml/2 tablespoon vegetable oil
  • 15ml/l tablespoon magic paste
  • 200g/7 ounces minced (ground) pork
  • 1 fresh green or red chilli, seeded and finely chopped
  • 300g/11 ounces/3 1/2 cups beansprouts bunch spring onions (scallions), finely chopped
  • 30ml/2 tablespoon soy sauce
  • 30ml/2 tablespoon thai fish sauce
  • 30ml/2 tablespoon sweet chilli sauce
  • 15ml/l tablespoon palm sugar or light muscovado (brown) sugar
  • 30ml/2 tablespoon rice vinegar
  • 30ml/2 tablespoon roasted peanuts, chopped, to garnish
  • Small bunch fresh coriander (cilantro), chopped, to garnish
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Directions

  1. 1. Place the noodles in a large bowl, cover with boiling water and soak for 10 minutes. Drain the noodles and set aside until ready to use.
  2. 2. Heat the oil in a wok or large, heavy frying pan. Add the magic paste and stir-fry for 2 3 seconds, then add the pork. Stir-fry the meat, breaking it up with a wooden spatula, for 2-3 minutes, until browned all over.
  3. 3. Add the chopped chilli to the meat and stir-fry for 3-4 seconds, then add the beansprouts and chopped spring onions, stir-frying for a few seconds after each addition.
  4. 4. Snip the noodles into 5cm/2in lengths and add to the wok, with the soy sauce. Thai fish sauce, sweet chilli sauce, sugar and rice vinegar.
  5. 5. Toss the ingredients together over the heat until well combined and the noodles have warmed through. Pile on to a platter or into a large bowl. Sprinkle over the peanuts and coriander and serve immediately.
  6. VARIATION:
  7. 6. This dish is also very good made with chicken. Replace the pork with the same quantity of minced (ground) chicken.