Ingredients Jump to Instructions ↓

  1. 4 oz 113g Bean threads (glass noodles)

  2. 1/2 cup 55g / 1.9oz Tiny fresh carrot cubes

  3. 1/2 lb 227g / 8oz Ground pork butt

  4. 2 tablespoons 30ml Thin (regular) soy sauce

  5. 2 tablespoons 30ml Chinese rice wine

  6. 1 teaspoon 5ml Cornstarch

  7. 2 tablespoons 30ml Finely-minced fresh ginger

  8. 8 tablespoons 120ml Thin-cut green and white scallion rings

  9. 3 teaspoons 15ml Chinese chili sauce - (to 4 tspns)

  10. 2/3 cup 157ml Chicken stock

  11. 1 tablespoon 15ml Soy sauce

  12. 5 tablespoons 75ml Peanut oil

  13. 1 tablespoon 15ml Chinese sesame oil

Instructions Jump to Ingredients ↑

  1. Remove the outer wrapper from the noodles, but leave the rubber hands or string binding them intact. Soak in warm or hot tap water, until rubber-band fits firmly. Once pliable, cut through the loop ends of the skin with scissors to cut the noodles into manageable lengths, then cut and discard the rubber bands or strings. Do not oversoak the noodles. Drain well. The noodles may be refrigerated covered with cool water or sealed airtight against drying overnight.

  2. Blend the soy, wine, and cornstarch until smooth, in the work bowl of a food processor fitted with the steel knife. Distribute the pork around the blade, then process with several on-off turns to blend. Alternatively, stir the marinade ingredients until smooth, then combine with the pork by hand, stirring in one direction until blended. Seal airtight and refrigerate until use, overnight if desired. Bring to room temperature before stir-frying.

  3. Put the ginger, scallion, and chili sauce on a plate. Combine the stock and soy, taste and add salt if required. Arrange all the ingredients within easy reach of your stovetop, and put a serving platter of contrasting color in a low oven to warm. Heat a wok or a large, heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add the vegetable oil, and swirl to glaze the pan.

  4. When the oil is hot enough to sizzle one bit of ginger, add the scallion, ginger, and chili sauce, and stir until fragrant, about 10 seconds, adjusting the heat so the mixture foams without browning. Add the pork and stir briskly, tossing and chopping the meat to break it into tiny bits. Adjust the heat to maintain a merry sizzle, and dribble in a bit more oil from the side of the pan if the meat is sticking.

  5. When the pork is gray, add the stock mixture and bring the liquids to a simmer, stirring. Add the noodles, stir gently to coat, then add the carrots and stir to combine. Adjust the heat to maintain a gentle simmer and cover the pan. Simmer until most of the liquid is evaporated, about 2 to 4 minutes, then remove the cover and turn off the heat. Stir in the contents of the pan once or twice, sprinkle with sesame oil, and stir to combine. Remove the mixture to the heated platter and serve at once, while the noodles are steaming, slippery, and fragrant.


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