Bean Thread Noodles with Pork
Submitted by valj524
Slippery glass noodles wok-fried with savory ground pork in a ginger-garlic sauce with dark soy, chili bean paste, and sesame oil. A Chinese comfort bowl in 45 minutes.
YIELD
2 servingsPREP
20 minCOOK
25 minREADY
45 minIf you’ve never cooked with bean thread noodles (also called glass noodles or cellophane noodles), this is the recipe that’ll hook you.
These translucent, springy noodles soak up flavor like a sponge. After a quick warm water bath, they hit the wok with stir-fried ground pork that’s been marinated in dark soy, rice wine, and sesame oil.
Ginger, garlic, chili bean sauce, and chicken broth all go in, and the noodles drink up every drop until the liquid is nearly gone and every strand is coated in a glossy, spicy, deeply savory sauce.
Scattered with scallions and served straight from the wok, this is Chinese home cooking at its most satisfying.
Kitchen Tips
- Soak the bean thread noodles in warm (not boiling) water for 15 minutes. Boiling water makes them mushy. You want them soft but still slightly chewy.
- Use dark soy sauce, not regular. It’s thicker, less salty, and gives the noodles a rich, caramel-brown color.
- Chili bean sauce (doubanjiang) is the secret weapon here. It adds a fermented, spicy depth that regular hot sauce can’t replicate. Find it in the Asian aisle or at any Asian grocery.
- Cook until most of the liquid has evaporated. The noodles should be saucy but not swimming in broth.
Ingredients
Directions
Soak noodles in a large bowl of warm water for 15 minutes.
When they are soft, drain them and discard the water.
Combine the meat with the soy sauce, rice wine and sesame oil.
Heat a wok or large sauté pan until it is hot.
Add the oil and meat.
Stir-fry the mixture for 2 minutes.
Then add the rest of the ingredients.
Bring the mixture to a simmer, mix well and cook until most of the liquid has evaporated.
Ladle into a large serving bowl, garnish with the scallions and serve.
Makes 2 to 4 servings
Comments
