Noodles Recipes - Cellophane Noodles with Pork Recipe

Ingredients

• 200g/7oz cellophane noodles

• 30ml/2 tbsp vegetable oil

• 15ml/1 tbsp magic paste

• 200g/7oz minced (ground) pork

• 1 fresh green or red chili, seeded and finely chopped

• 300g/11oz/scant 1 1/2 cups bean sprouts

• bunch spring onions (scallions), finely chopped

• 30ml/2 tbsp soy sauce

• 30ml/2 tbsp fish sauce

• 30ml/2 tbsp sweet chili sauce

• 15ml/1 tbsp light brown sugar

• 30ml/2 tbsp rice vinegar

• 30ml/2 tbsp roasted peanuts, chopped, to garnish

• small bunch fresh coriander (cilantro), chopped, to garnish

Serves 2

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Method:

1. Place the noodles in a large bowl, cover with boiling water and soak for 10 minutes. Drain the noodles and set aside until ready to use.

2. Heat the oil in a wok or large, heavy frying pan. Add the magic paste and stir-fry for 2-3 seconds. then add the pork. Stir-fry the meat. breaking it up with a wooden spatula, for 2-3 minutes, until browned all over.

3. Add the chopped chili to the meat and stir-fry for 3-4 seconds, then add the bean sprouts and chopped spring onions, stir-frying for a few seconds after each addition.

4. Snip the noodles into 5cm/2in lengths and add to the wok or pan, with the soy sauce, fish sauce, sweet chili sauce, sugar and rice vinegar.

5. Toss the ingredients together over the heat until the noodles have warmed through. Pile on to a platter or into a large bowl. Sprinkle the peanuts and coriander over the top and serve.

Note: Simple, speedy and very satisfying, this is an excellent way of using mung bean noodles. It scores high on presentation too, thanks to the contrast between the translucent, thread-like noodles and the vibrant color of the vegetables.