Spicy Pork with Cellophane Noodles (Ants on Trees)
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
Marinade for Pork
- 350 g ground pork
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
-
Noodles
- 375 g cellophane noodles
- 2 tablespoons vegetable oil
- 1⁄2 cup finely cut shallot
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1⁄2 teaspoon chili flakes
- 1 1⁄2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 3 tablespoons chopped coriander
directions
- 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.
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Reviews
-
This gets an A+ on taste. The texture of the finished dish was a little too gloopy for me, but I think that may just be the nature of cellophane noodles. I, too added scallions to the finished dish, to perk up the color and to add some contrasting texture. I was fresh out of fresh ginger, so (shhh to don't tell anyone) I used powdered. It was the good stuff, though, from Penzys. I'm thinking about using the marinade on sliced pork next time I do a stir-fry.
RECIPE SUBMITTED BY
Sueie
Brisbane
Work in hospitality, enjoy music, reading and cooking. Passion is honest and realiable people with a sense of humour. Pet peeve - bad manners. Very partial to all styles of asian food.