Spicy Pork with Cellophane Noodles (Ants on Trees)
"Cellophane noodles with spicy sauce speckled with bits of pork- the "ants" in the dish's name. Always popular. Have made a vegetarian version using tofu instead of the pork."
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
Marinade for Pork
- 350 g ground pork
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
-
Noodles
- 375 g cellophane noodles
- 2 tablespoons vegetable oil
- 1⁄2 cup finely cut shallot
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1⁄2 teaspoon chili flakes
- 1 1⁄2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 3 tablespoons chopped coriander
directions
- 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.
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Reviews
-
This gets an A+ on taste. The texture of the finished dish was a little too gloopy for me, but I think that may just be the nature of cellophane noodles. I, too added scallions to the finished dish, to perk up the color and to add some contrasting texture. I was fresh out of fresh ginger, so (shhh to don't tell anyone) I used powdered. It was the good stuff, though, from Penzys. I'm thinking about using the marinade on sliced pork next time I do a stir-fry. -
Very easy and super good. My family loves cellophane noodles. The only change I made to the recipe was to toss the mixture with extra sliced green onions. Next time I might add some sliced red peppers or snow peas. -
That was really easy and good, with a nice spicy sauce. I think I took a much longer time stir-frying ginger, garlic and onions (with which I had to replace shallots, of which I didn't have any), and I used scallions instead of shallots for garnish. I'll definitely be making it again.
RECIPE SUBMITTED BY
Sueie
Brisbane
Work in hospitality, enjoy music, reading and cooking. Passion is honest and realiable people with a sense of humour. Pet peeve - bad manners. Very partial to all styles of asian food.
