Spicy Sichuan Glass Noodles

local_grocery_store Ingredients

• 200 grams Dried mung bean noodles, Soaked in hot water until soft
• 200 grams Ground pork, None
• 3 Garlic cloves, Minced
• 1 tablespoon Ginger, Minced
• 3 Scallions, Chopped
• 3 tablespoons Soy sauce, None
• 1 tablespoon Dark soy sauce, None
• 1 tablespoon Sesame oil, None
• 2 tablespoons Chili bean paste, None
• 1 cup Chicken broth, None
• 2 tablespoons Cooking oil, None
• To taste Salt, None
• 1 teaspoon Sichuan peppercorns, Toasted and ground
• For garnish Cilantro, Chopped

restaurant_menu Method

1. 1.In a large pot of boiling water, cook the soaked mung bean noodles according to package instructions. Drain and set aside.
2. 2.Heat oil in a wok or large skillet over medium heat. Add the ground pork and cook until browned and cooked through.
3. 3.Add the minced garlic, ginger, and chopped scallions to the wok. Stir-fry for 1-2 minutes until fragrant.
4. 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. 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. 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. 7.Season with salt to taste and sprinkle with toasted and ground Sichuan peppercorns.
8. 8.Serve the spicy Sichuan glass noodles hot, garnished with chopped cilantro.

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add some dried chili flakes or fresh chopped chilies.
• chevron_rightFeel free to customize the dish by adding your favorite vegetables or protein.
• chevron_rightIf you prefer a vegetarian version, you can substitute the ground pork with tofu or mushrooms.
• chevron_rightAdjust the amount of chili bean paste according to your spice tolerance.