Ingredients
8 oz (250 g) dried cellophane noodles*
Approx. 4 cups (1 L) boiling water
1 lb (500 g) ground beef or pork
3 Tbs (45 ml) plus 1/4 cup (60 ml) soy sauce
1 Tbs (15 ml) sesame oil
6 scallions (spring onions), green and white
parts, sliced as thinly as possible
4 Tbs (60 ml) peanut oil
6 cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger root
1 Tbs (15 ml) hot red pepper flakes (or to taste)
2/3 cups (150 ml) water
Salt and freshly ground black pepper to taste
* Available in Asian specialty shops
Place the cellophane noodles in a large bowl, pour the boiling water over them and allow to soak for 20 minutes, then drain and set aside.
Combine the ground meat, 3 tablespoons soy sauce, the sesame oil, and half the chopped scallions in a bowl, toss to combine, and allow to
marinate for 5 minutes. Heat the peanut oil in a wok or heavy skillet until the surface shimmers and a few wisps of smoke appear. Add the
garlic, ginger, hot pepper flakes, and stir fry for 30 seconds. Add the meat mixture and stir fry for about 1 minute, breaking up the meat
as it browns. Add the additional 1/4 cup (60 ml) soy sauce and stir fry an additional 30 seconds. Add the noodles, stirring them and
breaking them up a little with your spatula or spoon, cooking for about 1 minute. Add the water and the remaining scallions, and season
with salt (if necessary) and pepper. Cover the pan and simmer over moderate heat for 3 to 4 minutes. Serves 4 to 6.
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