Cellophane noodles with minced pork

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Cellophane noodles with minced pork
Cellophane noodles with minced pork
Servings:Serves 2 as a main course or 4 as part of a selection of dishes
Calories per serving:728
Ready in:30 minutes
Prep. time:15 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:17th February 2013
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Using fine egg noodles instead of cellophane noodles

Cellophane noodles with minced pork (Ants climbing a tree, Bean thread noodles with minced pork is a classic Szechuan (Sichuan) dish that uses the transparent (mung) bean thread or cellophane noodles combined with finely minced pork in a spicy sauce that is said to resemble ants climbing a tree.

Ingredients

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for the meat

simmering mix

garnish

Mise en place

  • Soak the noodles in warm water for 15 minutes, rinse and drain discarding the water

Method

  1. Combine the soy, rice wine and sesame oil with the meat and mix well
  2. Heat the peanut oil until smoking and stir fry the pork mixture for 2 minutes
  3. Add the spring onions, ginger and garlic and stir-fry for a further 2 minutes
  4. Add the 'simmering mix' and the noodles to the wok, bring to the boil and simmer vigorously until almost most of the liquid has evaporated

Serving suggestions

Serve, garnished with finely chopped spring onions and optional finely chopped green chillies

Variations

You could make this with fine egg vermicelli, if like me, you are not over-keen on cellophane noodles.

Chef's note

Using chilli bean sauce (which in itself is very salty) makes this, extremely delicious dish, a little too salty. I would be inclined to add chilli mash or plenty of fresh chillies instead of the chilli bean sauce.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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