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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
1. In a small bowl, mix pork, 1 tbsp. each soy sauce and rice wine, and 1 tsp. sesame oil just until combined; set aside.
2. 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.
3. Put noodles in a large bowl and cover with very hot water. Let soak 5 minutes; drain.
4. 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.
5. 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.
6. Transfer noodle mixture to a large platter and sprinkle with remaining 1/4 cup green onions.
7. *Find these items in the Asian foods aisle of most grocery stores.
8. Note: Nutritional analysis is per serving.
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