Cellophane Noodles With Ground Pork Recipe 465

CELLOPHANE NOODLES WITH GROUND PORK RECIPE - (4.6/5)

Steps:

• Soak the bean thread noodles in cool water. They'll soften in 15 to 20 minutes. Season the ground pork with the soy sauce or tamari, the rice wine, the sesame oil and a pinch of white sugar. Toss thoroughly. Mince the garlic cloves and ginger and roughly chop the Tianjin preserved vegetable if using. Halve the scallions lengthwise and chop finely, keeping the white parts and green parts separate. Drain the noodles. Combine the ingredients for the sauce and mix together well. Place a wok over high heat and swirl in 1 tablespoon of the oil. Add the scallion whites and marinated pork and stir-fry until lightly browned. Don't worry about going for a deep brown crust. Lift out of the wok with a slotted spoon and set aside. Over low-medium heat, refresh the wok with the remaining 1/2 tablespoon of vegetable oil. Add the ginger, garlic, preserved vegetable and chili bean sauce. Let the flavors mingle for a minute or two. Raise the heat to high and add the drained noodles. Toss the noodles thoroughly with the oil and aromatics, then add the sauce. Once the noodles have absorbed the sauce (this will happen quickly), add the reserved pork. Finally, toss in the scallion greens and frozen peas. Stir-fry just until the peas have thawed and serve.

CELLOPHANE-NOODLE SALAD WITH ROAST PORK

Steps:

• Make pork:
• Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.
• Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
• Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
• Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
• Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
• Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
• Make dressing while pork roasts:
• Blend together all dressing ingredients in a blender until smooth. Stir before using.
• Cook noodles and beans for salad while pork finishes roasting:
• Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
• Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.
• Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.
• Assemble salad:
• Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.
• Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
• Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.

SPICY PORK WITH CELLOPHANE NOODLES (ANTS ON TREES)

Steps:

• 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.

CELLOPHANE NOODLES WITH PORK & TOMATO

Steps:

• Cut pork into bite-size pieces.
• Mix cornstarch, soy sauce, sugar, chili powder, & a pinch of salt in a medium bowl.
• Add pork to soy mix, stir well to coat pork pieces, and marinate, covered in the fridge, for 15 minutes .
• Soak noodles in lukewarm water for 15 minutes.
• Prepare tomatoes: Submerge in boiling water for 30 seconds.Remove and rinse under cold water. Peel, remove seeds, and chop.
• Peel and mince garlic and green onions.
• Heat oil in a wok or large skillet and stir-fry onions and garlic til translucent.
• Add pork & stir-fry for 2 minute.
• Drain noodles & add to wok. Add stock and tomatoes and stir well. Bring to a boil then reduce heat and simmer til nearly all the liquid is gone.
• Salt to taste AFTER liquid has evaporated.

FRAGRANT STEAMED EGG, PORK, AND CELLOPHANE NOODLES

Steps:

• In a skillet, heat the oil over medium heat. Add the onion and saute for 1 minute, or until sweetly fragrant. Add the pork, using a spatula to break it into small pieces, then cook, stirring, for 3 minutes, or until it is still a little pink. Add as much of the fermented fish sauce as needed to create a robust-smelling mixture and then add the salt, pepper, and sugar. Continue cooking, stirring often, for about 2 minutes, or until the pork is completely done. Transfer to a bowl and let cool for 10 minutes.
• Meanwhile, fill the steamer pan halfway with water and bring to a rolling boil over high heat.
• Add the eggs, cellophane noodles, and scallions to the pork and combine well with a spatula. Oil an 8-inch round or square cake pan and line the bottom with parchment paper. Pour in the egg mixture. Use the spatula to distribute the ingredients evenly and smooth the top. Place the pan in the steamer tray.
• Place the steamer tray over the boiling water, cover, and steam the egg mixture for 40 minutes, or until a toothpick inserted in the center comes out clean. Turn off the heat and uncover. Let cool for 10 minutes before removing the pan.
• Run a knife around the inside edge of the pan to loosen the egg, then invert a plate on top of the pan. Invert the pan and plate together and lift off the pan. Peel off the parchment paper and then invert the steamed egg onto a serving plate. Cut into wedges or squares. Serve hot or warm.