bean thread noodles with pork

Categories
Chinese
Pork
Pasta
Yield
2 servings
MeasureIngredient
¼ pounds Dried bean thread noodles
½ pounds Ground pork
1 tablespoon Dark soy sauce
2 teaspoons Rice wine or dry sherry
2 teaspoons Sesame oil
1 tablespoon Peanut oil
1 tablespoon Finely chopped ginger
2 tablespoons Finely chopped garlic
3 tablespoons Finely chopped scallions
4 tablespoons Finely chopped scallions
2 tablespoons Dark soy sauce
1 tablespoon Chili bean sauce
½ teaspoon Salt
2 teaspoons Sugar
2 teaspoons Sesame oil
2 cups Chicken stock

GARNISH

In Chinese, this is called Mayi Shang Shu. It is deeply flavored and quick to make.

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 saute 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.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

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