Stir Fried Vermicelli with Pork

Stir Fried Vermicelli with Pork


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Bean thread vermicelli are also known as glass or cellophane noodles. You should be able to find all these ingredients in a supermarket or a Chinese/Asian specialty store.


Serves: 3 

  • 100g pork mince
  • 2 teaspoons Chinese rice wine
  • 2 tablespoons vegetable oil
  • 150g dried bean thread vermicelli, soaked until soft and drained
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon chilli bean sauce (toban djan)
  • 1/2 teaspoon finely chopped ginger
  • 1/2 teaspoon finely chopped garlic
  • 1/8 teaspoon chilli powder
  • 1 1/2 tablespoons soy sauce
  • 150ml chicken stock
  • 2 teaspoons finely chopped spring onion

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Combine the minced pork, salt and rice wine in a bowl. Mix well and set aside for 5 minutes.
  2. Heat 2 tablespoons oil in a wok until hot over high heat. Stir-fry the vermicelli until the noodles absorb all the oil. Set aside.
  3. Heat the remaining oil in the wok and stir-fry the minced pork until lightly brown.
  4. Add the chilli bean sauce, ginger, garlic and chilli powder. Stir well.
  5. Stir in soy sauce, chicken stock and vermicelli. Cook for a few minutes or until the wok is dry. Garnish with spring onion and serve.

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