Ants up a Tree 螞蟻上樹: Spicy Pork Noodles

Mmmm…spicy. Super fast Sichuan Chinese noodle dish. Screen Shot 2013-04-24 at 9.50.16 PM

A note on mung bean noodles: they come in different sizes and shapes, not unlike Italian pastas. I ran out of the thin skinny kind, which is traditionally used in this recipe. Personally, I rather like the thicker, more al dente texture of the thicker noodles. Random cultural lesson: in Taiwan, they call this chewy bite “Q”. Like mochi is Q. Or gummy bears are Q. Insert extra Q for added f.o.b factor: “these noodles are so QQ!”

Anyway. Mung bean noodles are awesome because they are made out of beans. And therefore gluten free! It’s got a brittle dry texture pre-soak. Stiff and slightly slimy post-soak. Wonderfully Q when cooked. Stole a picture of the thin kind from google:

Screen Shot 2013-04-24 at 10.02.27 PM

On to our recipe! Not including soak/marinating time, take 10 minutes max to cook. I heart me some fast stir fry.

INGREDIENTS: Screen Shot 2013-04-24 at 9.47.20 PM

  • 3 batches of mung bean noodles
  • 1/4 lb ground pork
  • 1 tsp hot bean sauce
  • soy sauce
  • 1 slice fresh ginger, julienned  (or 1/2 tsp ground)
  • 2 stalks green onion, chopped finely
  • 2 cloves garlic, minced
  • corn starch
  • cooking oil

INSTRUCTIONS:

  1. Soak mung bean noodles in cold water for 1 hour+. Drain and set aside. 
  2. Marinate pork in 1/2 tsp corn starch dissolved in 1 tbs soy sauce and ginger for 30min-1 hour. Discard ginger.
  3. Dissolve ~1 tsp+ corn starch in 1 cup of cold water and set aside.
  4. Heat 1 tbs oil in wok/large saute pan on high. When pan is smoking hot (smoKING), add meat. Using the edge of the spatula, break up the meat as small as you can. When evenly brown and cooked through, remove from heat and set aside. NOTE: I used a sharp pair of kitchen scissors to cut meat up even smaller after cooking.
  5. In remaining oil over medium high heat, fry garlic and green onion until fragrant ~ 1-2 min. Add ~3 more tbs soy sauce, HALF the corn starch mixture, and stir. When mixture starts to bubble, add meat back in and stir evenly.
  6. Add noodles. COVER and let it steam for 3-5 min. If not enough liquid to steam noodles, add more corn starch mixture. (this is not meant to be a soupy dish, just enough liquid to cook the noodles is fine). Remove from heat.
  7. Top with fresh chopped scallions and serve.

Screen Shot 2013-04-24 at 9.50.29 PM

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