Ants climbing a tree
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| 200g (7 oz) | mung bean noodles |
| 200g (7 oz) | lean minced pork |
| 4 tablespoons | soy sauce |
| 1 tablespoon | rice wine |
| 1–2 tablespoons | hot bean paste |
| 1 teaspoon | corn flour |
| 1 tablespoon | vegetable oil |
| 3 stalks | spring onions, sliced into small pieces |
| 1/2 cup | chicken stock |
Garnish: cilantro or spring onions
Method
Add soy sauce, rice wine, hot bean paste, and corn flour to a bowl. Mix in pork and marinate for 30 minutes.
Soak noodles in hot water for 20 minutes, then drain.
Heat wok, and add oil. Cook pork mixture over a high heat for 2 minutes, stirring occasionally. Add spring onions and cook for a minute more.
Add chicken stock, bring to a boil. Reduce heat and cook for a further 2 or 3 minutes, stirring well.
Add noodles to wok. Stir until noodles and sauce are blended well together and most of the liquid has been absorbed. Garnish and serve.
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