Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Dried bean thread noodles

  2. 1/2 lb 227g / 8oz Ground pork

  3. 1 tablespoon 15ml Dark soy sauce

  4. 2 teaspoons 10ml Rice wine or dry sherry

  5. 1 tablespoon 15ml Peanut oil

  6. 1 tablespoon 15ml Ginger - finely chopped

  7. 2 tablespoons 30ml Garlic - finely chopped

  8. 4 tablespoons 60ml Scallions - finely chopped

  9. 2 tablespoons 30ml Dark soy sauce

  10. 1 tablespoon 15ml Chili bean sauce

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 2 teaspoons 10ml Sugar

  13. 2 teaspoons 10ml Sesame oil

  14. 2 cups 474ml Chicken stock Garnish

  15. 3 tablespoons 45ml Finely chopped scallions

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Makes 2 to 4 servings


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