Skip to main content

Chinese Minced Pork with Glass Noodles

 Minced Pork with Glass Noodles is a comforting home-style Chinese dish made by braising flavorful minced pork with silky glass noodles (mung bean vermicelli). The noodles soak up the savory sauce, creating a rich, satisfying flavor that pairs perfectly with steamed rice. This dish is popular in Northern and Northeastern China and is beloved for its simple preparation and heartwarming taste.


 Ingredients (2–3 servings)

Main:

  • 100g (3.5 oz) dried mung bean glass noodles

  • 200g (7 oz) minced pork

  • 2–3 cloves garlic, minced

  • 1 small piece of ginger, minced

  • 2 tablespoons vegetable oil

  • 2–3 scallions, chopped (separate white and green parts)

Seasonings:

  • 1 tablespoon light soy sauce

  • 1/2 tablespoon dark soy sauce (for color)

  • 1 tablespoon oyster sauce

  • 1 teaspoon Shaoxing wine (Chinese cooking wine)

  • 1/2 teaspoon sugar

  • 1/4 teaspoon white pepper powder

  • 200ml (about 3/4 cup) chicken stock or water

Optional:

  • 1–2 dried red chilies or a small pinch of chili flakes for heat

  • A handful of leafy greens (bok choy, spinach) for extra nutrition

 Preparation Steps

1. Soak the Glass Noodles

  • Place dried mung bean noodles in warm water for 15–20 minutes until soft.

  • Drain and cut into shorter lengths (about 10–15 cm) for easier eating. Set aside.

2. Prepare Aromatics

  • Mince garlic and ginger.

  • Chop scallions, separating the white and green parts.

3. Cook the Pork

  • Heat vegetable oil in a wok or deep skillet over medium-high heat.

  • Add minced pork and stir-fry until it turns light brown and begins to release its aroma.

  • Add minced garlic, ginger, and scallion whites. Stir-fry until fragrant (about 30 seconds).

4. Season the Pork

  • Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, and white pepper.

  • Stir well so the pork absorbs the seasonings evenly.

5. Braise with Noodles

  • Pour in chicken stock or water, bring to a boil.

  • Add the soaked glass noodles and stir gently to mix.

  • Lower heat to medium, cover, and let simmer for 3–5 minutes, allowing noodles to absorb the flavors.

6. Final Touch

  • Taste and adjust seasoning if needed.

  • Add scallion greens (and leafy greens if using), stir quickly, and cook for another 30 seconds.

  • Turn off the heat and serve hot.

 Serving Suggestions

  • Serve with a bowl of steamed jasmine or white rice.

  • Works well as both a main dish or a hearty side.

  • For extra flavor, drizzle a little sesame oil before serving.

 Tips for Success

  • Don’t oversoak the noodles — they should still have some firmness before cooking.

  • High heat at the start ensures the pork develops a nice aroma before adding liquids.

  • The noodles absorb liquid quickly, so serve immediately to keep them silky and moist.

 Why This Dish is Special

  • Rich umami flavor from pork and sauces

  • Noodles soak up every bit of savory broth

  • Simple ingredients, big comfort

Labels:

Comments

Post a Comment

Popular posts from this blog

“China’s No.1 Hearty Dish: Hong Shao Rou (Braised Pork Belly)”

In China, one of the most common and beloved dishes on the family dining table is braised pork belly (hong shao rou). However, the preparation of this dish varies between the northern and southern regions of China. Today, we’re sharing the Southern-style method of making braised pork belly. Here’s what it looks like when it’s done: 🍲 Ingredients: Pork belly (three parts lean to three parts fat, preferably with skin) Light soy sauce – to taste Dark soy sauce – to taste Yellow or aged rock sugar – a small handful Huangjiu (Chinese cooking wine) – to taste Salt – to taste Chicken bouillon powder – to taste (optional) Beer – one can Spring onion segments, star anise (1 piece) – to taste Ginger slices, bay leaves (3–4 leaves) – to taste 👨‍🍳 Instructions: Blanch the pork: Cut pork belly into evenly sized small cubes. Blanch in boiling water for 10 minutes to remove impurities and some excess fat. Drain and set aside. Render and caramelize: ...
Post a Comment
Read more

Delicious Garlic Fried Spare Ribs

  Chinese Deep Fried Series  Garlic Fried Spare Ribs is a home-style dish made from pork spare ribs, marinated in garlic and deep-fried twice, featuring a crispy exterior and tender interior, with a strong garlic flavour. Time: about 20-25 minutes  Difficulty: zero cookery Ingredients ： Marinated Spare Ribs  Spare Ribs      400g  Soy Sauce      10g  Wine              10g  Pepper Salt    10g  Black Pepper  1g  Salt                 1g  Garlic Batter  Plain Flour (Medium Gluten)    50g  Eggs                      2  Garlic                    30g  Salt                       1g  Fresh Water          ...
Post a Comment
Read more

chili pepper with tiger skin

 Everyone thinks meat is delicious. But eating meat every day makes anyone feel tired. This time we need to change the taste, eat some vegetarian dishes. Today we bring this dish: tiger skin sharp pepper. Ingredients to be prepared: Peppers, 5 Soya sauce, moderate Salt, according to their own taste moderate add Sugar, 2g Vinegar, 2 spoons Minced garlic, moderate Cooking oil, a little. Practice: 1: Wash the sharp peppers and cut off the root. Use a small knife to scoop out the seeds and tendons from the inside of the sharp peppers. 2: Cut the sharp pepper in half. Dry the water. 3: Put a moderate amount of oil in a pan over medium-low heat, place the peppers in the pan, and press and turn them over with a spatula from time to time.      Make both sides of the sharp pepper evenly heated, fry the tiger skin. Then set aside. 4: Mix the bowl of sauce. Add 1 tbsp of soy sauce, 2g of salt, 1 tbsp of sugar and 2 tbsp of vinegar to the bowl. 5: Heat the oil in a hot pan, add ...
Post a Comment
Read more