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
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
Season the minced pork or chicken with 1tsp light soya sauce, 1/2 tsp sesame oil and 1 tsp Shaohsing wine.
Soak the noodles in warm water for 5 minutes. Drain well.
Heat a wok and add 2 tbsp oil.
When the oil is hot, add the minced meat and stir fry well.
Then add the chilli paste, ginger and garlic, mix ingredients in the wok and fry for 1 minute.
When contents are fragrant stir in the white portion of the spring onion.
Combine sauce ingredients in a cup and add this to the wok.
Next add the noodles and cook for approximately 6 minutes.
When the liquid has been absorbed into the noodles (the noodles should not be dry), add the chopped spring onions (green part).