Minced pork and glass noodles

Name: Minced pork and glass noodles
Yield: 2
Ingredients: 80 g Dried sweet-potato vermicelli; 150 g Minced pork; 15 g Pixian chili-bean paste; 10 ml Light soy sauce; 5 ml Dark soy sauce; 10 ml Cooking oil; 10 g Minced garlic; 5 g Minced ginger; 300 ml Water for cooking vermicelli; As needed Water for soaking vermicelli; As needed Hot water top-up if needed (optional); A little Chopped scallion (optional)

Sweet-potato vermicelli absorbs a minced-pork bean-paste sauce, finishing moist rather than scorched dry.

~30 minestimated time2servings5clear steps

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Follow the food, not just the clock.

01
Soften noodles and prepare aromatics
Soak vermicelli in clean water with a 20 min check, following package directions and pliability rather than time alone. Drain when softened. Mince ginger, garlic and optional scallion.
Look for
Noodles are pliable and drained; aromatics prepared.
Preparation ↗
02
Cook minced pork
Warm oil over medium heat, cook ginger and garlic until fragrant, and break up the pork in the pan. Once its color changes evenly, add bean paste and cook until fragrant; final doneness still needs checking.
Look for
Pork is separated and bean paste fragrant without burning.
Stir-frying & sautéing ↗
03
Simmer the noodles
Add both soy sauces and the listed cooking water. Bring to a boil, add softened vermicelli and gently separate. Reduce to medium-low and start a 5 min check, adding a little hot water if needed.
Look for
Noodles are separated in sauce without sticking.
Simmering ↗
04
Check texture and doneness
Continue until noodles have no hard center and the minced-meat dish reaches 71°C in the center. Stop when most sauce is absorbed but noodles remain moist, before the base scorches.
Look for
Noodles are tender and moist, minced-meat dish reaches 71°C, and the base is unburnt.
Heat control ↗
05
Finish and serve
Add a little optional scallion, toss gently and plate.
Look for
Moist vermicelli coated with fine pork crumbles and reddish-brown sauce, with optional scallion.
Preparation ↗

Recipe sources & image information

Adapted from HowToCook / 蚂蚁上树 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.