CELLOPHANE NOODLES WITH GROUND PORK RECIPE - (4.6/5)
Provided by tsusanchang
Number Of Ingredients 18
Steps:
- Soak the bean thread noodles in cool water. They'll soften in 15 to 20 minutes. Season the ground pork with the soy sauce or tamari, the rice wine, the sesame oil and a pinch of white sugar. Toss thoroughly. Mince the garlic cloves and ginger and roughly chop the Tianjin preserved vegetable if using. Halve the scallions lengthwise and chop finely, keeping the white parts and green parts separate. Drain the noodles. Combine the ingredients for the sauce and mix together well. Place a wok over high heat and swirl in 1 tablespoon of the oil. Add the scallion whites and marinated pork and stir-fry until lightly browned. Don't worry about going for a deep brown crust. Lift out of the wok with a slotted spoon and set aside. Over low-medium heat, refresh the wok with the remaining 1/2 tablespoon of vegetable oil. Add the ginger, garlic, preserved vegetable and chili bean sauce. Let the flavors mingle for a minute or two. Raise the heat to high and add the drained noodles. Toss the noodles thoroughly with the oil and aromatics, then add the sauce. Once the noodles have absorbed the sauce (this will happen quickly), add the reserved pork. Finally, toss in the scallion greens and frozen peas. Stir-fry just until the peas have thawed and serve.
CHINESE PORK 'N' NOODLES
I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.-Jennifer Enzer of Manchester, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
MA YI SHANG SHU (SZECHUAN PORK WITH CELLOPHANE NOODLES)
Szechuan recipe, though not too spicy. It's ground pork with cellophane noodles and a fave of the little one, though I think she likes it more for its name than anything else. Translated, the name of the dish is "Ants Climbing Trees. :) Don't let the list of ingredients or number of steps fool you either. This is really easy to make.
Provided by Cluich
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine pork, cornstarch, 1 tablespoons soy sauce, 1 tablespoons rice wine, and 1/2 teaspoons sesame oil in a bowl. Marinate for at least 30 minutes.
- Place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness), then drain well.
- Heat a wok over high heat, and add the vegetable oil. Cook the four chopped scallions, ginger, garlic, and chilli bean sauce for about 10 seconds.
- Add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.
- Stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.
- Add the noodles to the wok and toss to combine. Bring to a boil, then reduce heat to low and simme for 7-8 minutes (or until the liquid is almost completely absorbed).
- Garnish with the remaining scallions and serve.
Nutrition Facts : Calories 326.2, Fat 20.3, SaturatedFat 5.6, Cholesterol 40.9, Sodium 555.1, Carbohydrate 21.7, Fiber 0.9, Sugar 1.4, Protein 11.9
SPICY PORK WITH CELLOPHANE NOODLES (ANTS ON TREES)
Cellophane noodles with spicy sauce speckled with bits of pork- the "ants" in the dish's name. Always popular. Have made a vegetarian version using tofu instead of the pork.
Provided by Sueie
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the pork: In a small bowl combine the pork with the marinade ingredients.
- In a bowl soak the noodles in warm water for 15 minutes, drain and cut into 3- 4 cm pieces.
- In a wok heat the vegetable oil over moderately high heat and stir fry 1/4 cup of the shallots, garlic and ginger for 30 seconds.
- Add pork and chilli and stir fry the mixture, breaking up the lumps until meat is no longer pink.
- Add noodles, broth, soy sauce, vinegar and sugar and simmer until the noodles have absorbed the liquid.
- Transfer to serving plate, drizzle with sesame oil and sprinkle with coriander and remaining shallots.
CELLOPHANE NOODLES WITH PORK & TOMATO
Make and share this Cellophane Noodles With Pork & Tomato recipe from Food.com.
Provided by Dynila
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork into bite-size pieces.
- Mix cornstarch, soy sauce, sugar, chili powder, & a pinch of salt in a medium bowl.
- Add pork to soy mix, stir well to coat pork pieces, and marinate, covered in the fridge, for 15 minutes .
- Soak noodles in lukewarm water for 15 minutes.
- Prepare tomatoes: Submerge in boiling water for 30 seconds.Remove and rinse under cold water. Peel, remove seeds, and chop.
- Peel and mince garlic and green onions.
- Heat oil in a wok or large skillet and stir-fry onions and garlic til translucent.
- Add pork & stir-fry for 2 minute.
- Drain noodles & add to wok. Add stock and tomatoes and stir well. Bring to a boil then reduce heat and simmer til nearly all the liquid is gone.
- Salt to taste AFTER liquid has evaporated.
Nutrition Facts : Calories 413, Fat 20.2, SaturatedFat 4.6, Cholesterol 38.1, Sodium 385.4, Carbohydrate 41.6, Fiber 2.1, Sugar 4.9, Protein 16.2
SPICY SICHUAN NOODLES WITH GROUND PORK
For this recipe, we prefer fresh Chinese noodles with a width between linguine and fettuccine. If you are using Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 cup of chicken broth. Don't hesitate over this dish because of the list of ingredients. Just follow the all-important basic drill which streamlines all Chinese recipes. They always have several clusters of ingredients. You mix each of them together and end up with maybe three or four little bowls that will come together in literally minutes. First, read through the recipe. Then gather all the ingredients in one place. Mix together the different elements. Finally, when you are ready, cook. From The Best of America's Test Kitchen 2009: The Year's Best Recipes, Equipment Reviews, and Tastings (America's Test Kitchen, Brookline, MA, 2008). Copyright 2008 by the Editors at America's Test Kitchen.
Provided by Vic Sams
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring 6 quarts water to a boil in a large stockpot for the noodles.
- Meanwhile, toss the pork with 1 tablespoon of the soy sauce, rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside.
- Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until the pork is in small, well-browned bits, about 5 minutes. Stir in the garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside.
- While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Szechuan peppercorns, if using, and serve.
FRAGRANT STEAMED EGG, PORK, AND CELLOPHANE NOODLES
Steps:
- In a skillet, heat the oil over medium heat. Add the onion and saute for 1 minute, or until sweetly fragrant. Add the pork, using a spatula to break it into small pieces, then cook, stirring, for 3 minutes, or until it is still a little pink. Add as much of the fermented fish sauce as needed to create a robust-smelling mixture and then add the salt, pepper, and sugar. Continue cooking, stirring often, for about 2 minutes, or until the pork is completely done. Transfer to a bowl and let cool for 10 minutes.
- Meanwhile, fill the steamer pan halfway with water and bring to a rolling boil over high heat.
- Add the eggs, cellophane noodles, and scallions to the pork and combine well with a spatula. Oil an 8-inch round or square cake pan and line the bottom with parchment paper. Pour in the egg mixture. Use the spatula to distribute the ingredients evenly and smooth the top. Place the pan in the steamer tray.
- Place the steamer tray over the boiling water, cover, and steam the egg mixture for 40 minutes, or until a toothpick inserted in the center comes out clean. Turn off the heat and uncover. Let cool for 10 minutes before removing the pan.
- Run a knife around the inside edge of the pan to loosen the egg, then invert a plate on top of the pan. Invert the pan and plate together and lift off the pan. Peel off the parchment paper and then invert the steamed egg onto a serving plate. Cut into wedges or squares. Serve hot or warm.
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