Ingredients
170g minced pork or chicken
1 tsp Wing Yip Light Soy Sauce
1/2 tsp Wing Yip Sesame Oil
1 tsp Wing Yip Shaohsing Wine
100g cellophane noodles - dry weight
2 spring onions - separate the white from green (chopped)
1 tsp chopped garlic
2 tsp grated ginger
2 tbsp vegetable oil
3 tsp chilli bean paste
Sauce:
1 tbsp Wing Yip Shaohsing Wine
1 tbsp Wing Yip Light Soya Sauce
228ml chicken or vegetable stock
1/2 tsp salt
1/2 - 3/4 tsp sugar
1/2 tsp sesame oil
Cooking Method
Step 1
Season the minced pork or chicken with 1tsp light soya sauce, 1/2 tsp sesame oil and 1 tsp Shaohsing wine.
Step 2
Soak the noodles in warm water for 5 minutes. Drain well.
Step 3
Heat a wok and add 2 tbsp oil.
Step 4
When the oil is hot, add the minced meat and stir fry well.
Step 5
Then add the chilli paste, ginger and garlic, mix ingredients in the wok and fry for 1 minute.
Step 6
When contents are fragrant stir in the white portion of the spring onion.
Step 7
Combine sauce ingredients in a cup and add this to the wok.
Step 8
Next add the noodles and cook for approximately 6 minutes.
Step 9
When the liquid has been absorbed into the noodles (the noodles should not be dry), add the chopped spring onions (green part).
Step 10
Serve immediately.
