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Noodle Recipes > Hotpots Recipes

Ants Climbing Trees (Spicy Cellophane Noodles with Minced Pork)

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Preparation time: 15 minutes + 15 minutes marinating + 5 minutes soaking 
Cooking time:: 15 minutes
Serves: 4

Ingredients:

  • 150 g (5 oz) mung bean vermicelli
  • 200 g (7 oz) ground pork, minced
  • 4 finely chopped, spring onions (scallions)
  • 1 tablespoons of soy sauce, light
  • 1 teaspoon of cornflour
  • 2 thinly sliced, spring onions (scallions) (green part only), with extra slices cut diagonally
  • 2 teaspoons chilli bean sauce
  • 2 tablespoons oil
  • 2 tablespoons Chinese rice wine
  • 1 teaspoon sesame oil
  • 1 tablespoon ginger, finely chopped
  • cup of chicken stock
  • teaspoon of sugar
  • 1 clove crushed garlic

Steps:

  1. Using your finger or a pork, combine the minced pork, cornflour, 1 tablespoon of rice wine, 1 tablespoon of soy sauce, teaspoon of sesame oil in a bowl.
  2. Using a plastic wrap, cover and marinate for 10 - 15 minutes.
  3. Meanwhile, in a heatproof bowl with boiling water, soak the noodles for 3 - 4 minutes.
  4. Drain well.
  5. Over high heat, heat a wok then add oil and swirl to coat.
  6. Cook the garlic, ginger, spring onion and chilli bean sauce for about 10 seconds.
  7. Add the meat mixture and cook 2 minutes, stirring to break up any lumps.
  8. Sit in the stock, teaspoon of salt, sugar and the remaining rice wine, soy sauce and sesame oil.
  9. Place the noodles to the wok and toss to combine.
  10. Bring to the boil then bring the heat to low and simmer for 7 - 8 minutes, stirring occasionally.
  11. Place the spring onion on top to garnish and serve.

From: www.noodles.net.au

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