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"Ants climbing a tree"
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Spicy Sichuan pork noodles: a global sensation for your home banquet.
Ingredients:
- 6 dried shiitake mushrooms
- 250g pkt bean thread vermicelli noodles
- 36.40 gm peanut oil
- 2 tsp finely grated fresh ginger
- 2 garlic cloves, crushed
- 2 small fresh red chillies, thinly sliced
- 5 shallots, ends trimmed, thinly sliced
- 400g pork mince
- 42.00 gm soy sauce
- 43.20 gm hoisin sauce
- 20.00 gm water
- 5.00 gm cornflour
- 150g firm tofu, cut into 2cm pieces
Instructions:
- Place the mushrooms in a heatproof bowl and cover them with boiling water. Let them soak for 1 hour, then drain, reserving 250ml (1 cup) of liquid, and thinly slice.
- Place the noodles in a heatproof bowl and cover with boiling water. Let them sit for 10 minutes until soft, then drain.
- In a sizzling wok, quickly stir-fry ginger, garlic, mushrooms, half of the chili, and most of the shallot for 2 minutes. Introduce the mince and continue stir-frying for 3 minutes.
- Stir in soy sauce, hoisin sauce, and reserved liquid and cook for 2 minutes. Mix water and cornflour in a bowl, then add to the sauce and stir until thickened. Incorporate noodles and tofu, and heat through. Garnish with remaining chili and shallot.