Sichuan Glass Noodles with Spicy Minced Pork

What you need

• 150 g (5 oz) sweet potato starch noodles, dried
• 200 g (7 oz) minced pork, not too lean
• 2 tbsp neutral oil
• 1 tbsp doubanjiang, chilli bean paste, chopped if chunky
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 spring onions, whites and greens separated, thinly sliced
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 300 ml (1 1/4 cups) chicken stock, or hot water

Method

Restated from the original video

1. 1

   Soak the noodles in warm water until pliable, about 15 min. Drain and snip them a few times with scissors so the strands are about 20 cm (8 in) long.

2. 2

   Mince the garlic and ginger. Slice the spring onions and keep the whites apart from the greens.

3. 3

   Heat the oil in a wok over medium-high heat. Add the pork and break it into small crumbs.

4. 4

   Fry the pork until it loses its pink color and starts to brown, 3-4 min.

5. 5

   Push the pork to one side, add the doubanjiang and fry until the oil turns red, about 1 min.

6. 6

   Add the garlic, ginger and spring onion whites. Stir for 20 seconds, until fragrant.

7. 7

   Splash in the Shaoxing wine, then add the light soy sauce, dark soy sauce and sugar. Stir everything together.

8. 8

   Pour in the stock and bring to a boil.

9. 9

   Add the noodles and press them under the liquid. Simmer over medium-low heat, stirring often, until the noodles turn translucent and soak up most of the sauce, 5-6 min.

10. 10

    Turn the heat to high for 30 seconds so the sauce clings to the noodles. Scatter the spring onion greens on top and serve right away.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.