Description
A flavorful and spicy dish made with cellophane noodles and ground pork, perfect for those who enjoy a kick in their meals.
Ingredients
Scale
- 8 ounces cellophane noodles (bean thread noodles)
- 2 tablespoons vegetable oil
- 1 pound ground pork
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon chili bean paste (doubanjiang)
- 1 tablespoon sesame oil
- 1 cup green onions, chopped
- 1 cup shredded carrots
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- Soak the cellophane noodles in hot water for about 15 minutes or until softened. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the soy sauce, chili bean paste, and sesame oil to the skillet, mixing well to combine.
- Toss in the softened noodles, green onions, and shredded carrots. Stir-fry for about 3-4 minutes until everything is heated through and well combined.
- Drizzle with rice vinegar and season with salt and pepper to taste. Mix well and remove from heat.
- Serve hot, garnished with extra green onions if desired.
Notes
- For a vegetarian option, substitute ground pork with crumbled tofu or tempeh.
- You can also add more vegetables like bell peppers or snap peas for extra crunch and nutrition.
- Adjust the level of chili bean paste to control the spiciness according to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg