Serves 1
Directions
- 1Combine soy sauce, rice wine vinegar, and Sambal chili paste in a bowl.
- 2Whisk the mixture.
- 3Add a teaspoon of cornstarch and whisk again.
- 4Add 10 ounces of ground pork to the marinade and mix well.
- 5Refrigerate the marinated pork for about 30 minutes.
- 6Soak the glass noodles in warm water for about 20 minutes.
- 7Cut the soaked glass noodles into 3 to 4-inch sections over a strainer to drain.
- 8Slice four green onions, separating the whites and the green parts.
- 9Place a 12-inch sauté pan over high heat for about 60 seconds.
- 10Add a tablespoon of oil to the pan.
- 11Once the oil is shimmering, add all of the marinated pork.
- 12Cook the pork for 2 minutes over high heat, continuously stirring and breaking up pieces.
- 13After 2 minutes, add about two-thirds of the white parts of your green onion.
- 14Add half a cup of chicken stock or broth.
- 15Lower the heat to medium and reduce for another 2 to 3 minutes.
- 16Add handfuls of the snipped and drained noodles to the pan.
- 17Stir-fry the noodles until all the liquid is absorbed and they turn clear.
- 18Serve 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
bowlwhiskstrainerscissorsknifecutting board12-inch sauté panwooden spoontongs
Tips
- Sriracha can be substituted for Sambal chili paste in this recipe.
- Let the marinated pork sit for about 30 minutes in the refrigerator.
- Soak glass noodles in warm water for about 20 minutes until clear and fully cooked.
- Cut glass noodles into 3 to 4-inch sections over a strainer to drain them well.
- Continuously stir the pork while cooking to break up any pieces.
- Taste the noodles to ensure they are fully cooked; if cooked, they're ready to eat.
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