← Nouns Cooking · Chinese

Ingredients

• 120 g dried mung bean or sweet potato glass noodles
• 200 g Minced pork
• 1½ tbsp Doubanjiang (chilli bean paste)
• 1 tbsp Ginger, finely chopped
• 2 cloves Garlic, finely chopped
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• 250 ml chicken stock
• 2 tbsp Vegetable oil
• 3 Spring onion, chopped
• 1 Red chilli, sliced (optional)

Method

1. Soak the glass noodles in warm water for 10 min, until soft and pliable. Drain and snip them into roughly 15 cm lengths with scissors.
2. Heat the oil in a wok over high heat. Add the pork and stir-fry, breaking it up finely, for 2–3 min until it browns and turns a little crisp.
3. Turn the heat to medium, push the pork aside and fry the doubanjiang in the oil for 30 seconds until the oil turns red. Add the ginger, garlic and chilli for a few seconds, then splash in the wine.
4. Add both soy sauces, the sugar and stock and bring to the boil. Add the noodles and toss for 2–3 min, until they have absorbed almost all the liquid and the "ants" of pork cling to them.
5. Toss through the spring onion and serve hot.

Tips

• Cut the noodles before cooking; uncut glass noodles tangle into one big clump.
• Glass noodles keep drinking liquid, so add a splash more stock if they seem dry.

Sources

Written in our own words after cross-checking these recipes:

Taste of Asian Food What To Cook Today Marion's Kitchen