Serves 1
Directions
- 1Add soy sauce to a bowl.
- 2Add rice wine vinegar to the bowl.
- 3Add sambal chili paste to the bowl.
- 4Whisk the ingredients in the bowl.
- 5Add cornstarch to the bowl.
- 6Whisk again until combined.
- 7Add ground pork to the marinade.
- 8Mix the ground pork with the marinade and refrigerate for about 30 minutes.
- 9Soak glass noodles in warm water for about 20 minutes.
- 10Cut the soaked glass noodles into 3 to 4-inch sections over a strainer to drain.
- 11Slice four green onions.
- 12Separate the white and green parts of the green onions.
- 13Place a 12-inch saute pan over high heat for about 60 seconds.
- 14Add a tablespoon of oil to the hot pan.
- 15Once the oil is simmering, add the marinated pork.
- 16Cook the pork for two minutes over high heat, stirring continuously and breaking up any pieces.
- 17Add about two-thirds of the green onion whites to the pork.
- 18After another two minutes, add a half cup of chicken stock or broth.
- 19Lower the heat to medium and let it reduce for two to three minutes.
- 20Add handfuls of sniped and drained noodles to the pan.
- 21Stir-fry the noodles until all the liquid is absorbed and the noodles turn clear and are fully cooked.
- 22Serve with plenty of green onions.
Ingredients
- 2 ounces soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sambal chili paste
- 1 teaspoon cornstarch
- 10 ounces ground pork
- glass noodles
- 4 green onions
- 1 tablespoon oil
- 0.5 cup chicken stock or broth
Equipment
chopsticksbowlwhiskstrainerscissorsknifecutting board12-inch saute panwooden spatulatongs
Tips
- Sriracha can be substituted for sambal chili paste.
- Ground chicken can be substituted for ground pork.
- To check if noodles are fully cooked, taste them.
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