Cellophane Noodles made from bean powder make this classic Sichuan dish. The name comes from the way the tiny bits of pork look clinging to the noodles as one raises a bite to the mouth using chopsticks.
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients
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4 Ounces Cellophane Noodles
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1/4 Pound Ground Pork
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1 Teaspoon Shaoxing Rice Wine
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1/2 Teaspoon Mill Grind Sea Salt
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2 Tablespoons Peanut Oil
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2 Teaspoons Light Soy Sauce, divided
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1 1/2 Tablespoons Chili Bean Sauce
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1 2/3 Cups Chicken Stock
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1/2 Teaspoon Dark Soy Sauce
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3 Scallions, green parts only, finely sliced
Directions
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Soak noodles in hot water for 10 minutes, draining just before cooking.
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Combine ground pork, Shaoxing wine and salt in bowl, and mix well.
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Add oil to wok set over high heat, and when oil simmers, add ground meat and stir-fry until lightly browned and crispy, about 3 to 4 minutes. Halfway through cooking, add 1 teaspoon light soy sauce. Add chili bean paste and stir-fry until oil and meat turn red, about 1 minute (remove wok from heat if it gets too hot and mixture begins to burn).
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Add stock and drained noodles and stir well. Add dark soy sauce, and bring to a boil. Reduce heat to medium-low, and simmer about 10 minutes, until liquid has mostly evaporated and/or been absorbed.
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Season to taste with remaining light soy. Add scallions, mix well and transfer to serving dish.