Don't let the long list of ingredients in this classic Chinese dish fool you—it's actually a super-quick recipe to throw together.
8 ounces ground pork
3 tablespoons soy sauce, divided
3 tablespoons Shaoxing rice wine, divided
2 teaspoons Asian (toasted) sesame oil, divided
1 1/2 teaspoons sugar
1 1/2 cups reduced-sodium chicken broth
8 ounces bean thread (cellophane) noodles*
1 tablespoon vegetable oil
1/2 cup chopped green onions, divided
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 teaspoons Asian chili paste*
1 teaspoon black bean sauce*
How to Make It
In a small bowl, mix pork, 1 tbsp. each soy sauce and rice wine, and 1 tsp. sesame oil just until combined; set aside.
In another bowl, mix together remaining 2 tbsp. each soy sauce and rice wine, 1 tsp. sesame oil, the sugar, and chicken broth. Set sauce aside.
Put noodles in a large bowl and cover with very hot water. Let soak 5 minutes; drain.
Heat a wok over high heat until smoking. Add vegetable oil, carefully swirling pan to coat. Add pork and stir vigorously with a large spoon to break up meat into small bits. Make a large well in center of pork. Add 1/4 cup green onions, the ginger, garlic, chili paste, and bean sauce to well; cook without stirring just until fragrant, about 1 minute. Stir onion mixture and pork together.
Pour reserved sauce over meat mixture. Add noodles, stirring well to combine. Reduce heat to a simmer and let sauce reduce by half, stirring occasionally to prevent sticking, about 5 minutes.
Transfer noodle mixture to a large platter and sprinkle with remaining 1/4 cup green onions.
*Find these items in the Asian foods aisle of most grocery stores.
Note: Nutritional analysis is per serving.
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Unless you have chopped garlic and ginger on hand, it takes a great deal longer than 30 mins. It was however, very tasty and VERY spicy. Next time I will cut the ginger and chili paste in half and add more chili paste to taste.
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