Ma yi shang shu — glass noodles with spicy pork
Mung bean glass noodles soaked in broth with minced pork and spicy bean paste.
Active time15 min
Cooking10 min
Total20 min
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Ingredients
- 1 tbsp fresh ginger
- a quarter of a cup of spring onions
- 4 oz raw minced pork
- 2 cups of ready-to-use chicken stock
- 1 tbsp sunflower oil
- 1 tbsp spicy fermented broad bean paste doubanjiang
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- ½ tsp sugar
- 4 oz dried mung bean glass noodles
Preparation
Cover the noodles with cold water in a bowl and soak for 10 min. Rinse and drain. Meanwhile, peel and finely chop the ginger and slice the spring onions. Measure their amounts after chopping.
1 tbsp fresh gingera quarter of a cup of spring onions4 oz dried mung bean glass noodles- mixing bowl
- colander
- knife
- chopping board
Heat the oil in the wok over medium heat. Fry the ginger for 1 min. Add the doubanjiang and stir for another 1 min. Add the pork and break it up with the spatula. Cook until no pink meat remains.
4 oz raw minced pork1 tbsp sunflower oil1 tbsp spicy fermented broad bean paste doubanjiang- wok
- spatula
Pour the stock into the wok. Add the sugar and both soy sauces. Bring to a boil, then add the drained noodles and spring onions. Toss for 2 min, until the noodles are tender and have absorbed the sauce. Serve immediately.
2 cups of ready-to-use chicken stock2 tsp light soy sauce1 tsp dark soy sauce½ tsp sugar- wok
- spatula
Allergens
- Celery
- Gluten
- Soy
Composition to check for: Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Sulphites.