Pork Mince & Glass Noodles

Name: Pork Mince & Glass Noodles
Yield: Serves 2
Cuisine: Chinese
Ingredients: 1 red chilli, seeded and finely chopped, to garnish; 45 ml/3 tbsp vegetable oil; 2 garlic cloves, finely chopped; 2 spring onions/scallions, finely chopped; 2 spring onions/scallions, finely chopped; 10 ml/2 tsp cornflour/cornstarch; 10 ml/2 tsp cornflour/cornstarch; 5 ml/1 tsp chilli paste; 2.5 ml/½ tsp ground black pepper; 200 g/7 oz/scant 1 cup minced/ground pork; 30 ml/2 tbsp dark soy sauce; 5 ml/1 tsp caster/superfine sugar; 5 ml/1 tsp caster/superfine sugar; 150 g/5 oz mung bean noodles; 200 g/7 oz/scant 1 cup minced/ground pork

Preparation info

Serves
2

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This Chongqing dish of mung bean noodles (translucent vermicelli) and pork is fondly known as ‘ants climbing trees’, so-called because the cooked meat looks rather like ants clambering over a silky mound. Flavoured with garlic, chilli and soy, it is a truly delicious combination.

Ingredients

150 g/5 oz mung bean noodles
200 g/7

Asia
China
Chongqing
Noodles

Method

Soak the noodles in warm water for 20 minutes, or until they swell to almost double their dry size. Drain and set aside.
Put the pork in a large bowl and add the soy sauce, sugar, cornflour, chilli paste and pepper. Mix well together.
Heat the oil and fry the garlic until golden, then add the onions. Fry for 1 minute. Add the pork, stirring with a spo