
Spicy Sichuan Glass Noodles
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- Serves 4
- Cooks in 30 mins (15m prep + 15m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
ants climbing a tree chinese recipe
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot of boiling water, cook the soaked mung bean noodles according to package instructions. Drain and set aside.
- 2.Heat oil in a wok or large skillet over medium heat. Add the ground pork and cook until browned and cooked through.
- 3.Add the minced garlic, ginger, and chopped scallions to the wok. Stir-fry for 1-2 minutes until fragrant.
- 4.In a small bowl, whisk together the soy sauce, dark soy sauce, sesame oil, and chili bean paste. Pour the sauce into the wok and stir to coat the pork and aromatics.
- 5.Add the chicken broth to the wok and bring to a simmer. Cook for 2-3 minutes to allow the flavors to meld together.
- 6.Add the cooked mung bean noodles to the wok and toss to combine with the sauce and pork mixture. Cook for an additional 2-3 minutes until heated through.
- 7.Season with salt to taste and sprinkle with toasted and ground Sichuan peppercorns.
- 8.Serve the spicy Sichuan glass noodles hot, garnished with chopped cilantro.
lightbulb_outline Tips
- For an extra kick of heat, add some dried chili flakes or fresh chopped chilies.
- Feel free to customize the dish by adding your favorite vegetables or protein.
- If you prefer a vegetarian version, you can substitute the ground pork with tofu or mushrooms.
- Adjust the amount of chili bean paste according to your spice tolerance.