Cellophane noodles with minced pork: Difference between revisions
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[[Cellophane noodles]] with [[Minced|minced]] [[Pork|pork]] ([[Ants climbing a tree]], [[Bean thread noodles with minced pork]] is a classic Szechuan (Sichuan) dish that uses the transparent ([[Mung|mung]]) [[Bean|bean]] thread or cellophane [[Noodles|noodles]] combined with finely minced pork in a spicy [[Sauce|sauce]] that is said to resemble ants climbing a tree. | |||
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|TotalCalories = 1457 | |TotalCalories = 1457 | ||
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|CookTime = 15 minutes | |CookTime = 15 minutes | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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[[Image:Noodles with minced pork recipe.jpg|thumb|300px|right|Using fine egg noodles instead of cellophane noodles]] | [[Image:Noodles with minced pork recipe.jpg|thumb|300px|right|Using fine egg noodles instead of cellophane noodles]] | ||
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[[Category:Stir fried]][[Category:Boiled or simmered]] | [[Category:Stir fried]][[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/cellophanenoodleswithmincedpork|#cellophanenoodleswithmincedpork]] [[Special:Search/cellophanenoodles|#cellophanenoodles]] [[Special:Search/noodles|#noodles]] [[Special:Search/chillibeansauce|#chillibeansauce]] [[Special:Search/choppedspringonions|#choppedspringonions]] [[Special:Search/garlic|#garlic]] [[Special:Search/sesameoil|#sesameoil]] [[Special:Search/darksoysauce|#darksoysauce]] [[Special:Search/ricewine|#ricewine]] [[Special:Search/greenchillies|#greenchillies]] [[Special:Search/simmering|#simmering]] | ||
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Latest revision as of 16:42, 6 May 2025
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.
| 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: | 
|
| Recipe author: | Chef |
| First published: | 17th February 2013 |
|
Best recipe reviewWhoever thought noodle could be so pretty? 4.3/5 Looks divine, tastes oriental. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 125 g (4 oz) dried cellophane noodles
- 225g (8 oz) finely minced pork tenderloin
- * Turn pork fillet into mince in a seconds using a food processor with a metal blade
for the meat
- 1 tablespoon dark soy sauce
- 2 teaspoons rice wine or dry sherry
- 2 teaspoons sesame oil
- 1 tablespoon peanut oil
simmering mix
- 1 tablespoon finely grated ginger root
- 2 tablespoons Garlic, peeled and crushed
- 4 tablespoons finely chopped spring onions
- 2 tablespoons dark soy sauce
- 1 tablespoon chilli bean sauce
- See chef's note below
- 2 teaspoons sugar
- 450 ml (16 fl oz) chicken stock
garnish
- Finely chopped spring onions
- Finely chopped green chillies (optional)
Mise en place
- Soak the noodles in warm water for 15 minutes, rinse and drain discarding the water
Method
- Combine the soy, rice wine and sesame oil with the meat and mix well
- Heat the peanut oil until smoking and stir fry the pork mixture for 2 minutes
- Add the spring onions, ginger and garlic and stir-fry for a further 2 minutes
- 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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