Best 4 Cellophane Noodles With Ground Pork Recipes

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Cellophane noodles, also known as glass noodles or bean thread noodles, are a type of translucent, thin noodle made from mung bean starch or other starches. They have a delicate texture and a mild flavor, making them a versatile ingredient in a variety of Asian cuisines. Cellophane noodles can be used in soups, salads, stir-fries, and spring rolls. When combined with ground pork, they create a flavorful and satisfying dish that is easy to make and packed with protein. In this article, we'll share some of the best recipes for cellophane noodles with ground pork, so you can enjoy this delicious dish at home.

Here are our top 4 tried and tested recipes!

CELLOPHANE NOODLES WITH GROUND PORK RECIPE - (4.6/5)



Cellophane noodles with ground pork Recipe - (4.6/5) image

Provided by tsusanchang

Number Of Ingredients 18

8 ounces mung bean thread noodles
1/2 pound ground pork
1 tablespoon soy sauce (or gluten-free tamari sauce)
4 teaspoons Shaoxing rice wine or dry sherry
1/2 teaspoon sesame oil
Pinch sugar
1 1/2 tablespoons canola or vegetable oil
4 garlic cloves, peeled
4 coin-sized slices peeled ginger, 1/8-inch thick
3 scallions, roots trimmed
4 tablespoons Tianjin preserved vegetable (see note above, optional)
1 tablespoon chili bean sauce or Szechuan chili paste (optional; I use chili oil made by Laoganma - a chili bean sauce made with peanuts)
1 cup frozen petite green peas
For The Sauce
1 cup chicken broth
1 1/2 tablespoons soy sauce (or gluten-free tamari sauce)
1 teaspoon sesame oil
1 teaspoon sugar

Steps:

  • Soak the bean thread noodles in cool water. They'll soften in 15 to 20 minutes. Season the ground pork with the soy sauce or tamari, the rice wine, the sesame oil and a pinch of white sugar. Toss thoroughly. Mince the garlic cloves and ginger and roughly chop the Tianjin preserved vegetable if using. Halve the scallions lengthwise and chop finely, keeping the white parts and green parts separate. Drain the noodles. Combine the ingredients for the sauce and mix together well. Place a wok over high heat and swirl in 1 tablespoon of the oil. Add the scallion whites and marinated pork and stir-fry until lightly browned. Don't worry about going for a deep brown crust. Lift out of the wok with a slotted spoon and set aside. Over low-medium heat, refresh the wok with the remaining 1/2 tablespoon of vegetable oil. Add the ginger, garlic, preserved vegetable and chili bean sauce. Let the flavors mingle for a minute or two. Raise the heat to high and add the drained noodles. Toss the noodles thoroughly with the oil and aromatics, then add the sauce. Once the noodles have absorbed the sauce (this will happen quickly), add the reserved pork. Finally, toss in the scallion greens and frozen peas. Stir-fry just until the peas have thawed and serve.

SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY



Spicy Rice Noodles With Ground Pork And Scallions Recipe by Tasty image

What's more comforting than a bowl of noodles with spicy and savory ground pork? With fragrant, flavorful sesame oil, scallions, and chile-garlic paste, this dish is a treat for all of the senses.

Provided by Lauren Lee

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 8

14 oz flat rice noodle, such as for pad thai
boiling water, for soaking noddles
2 tablespoons toasted sesame oil, plus more for serving
1 ½ lb ground pork
6 scallions, white and light green parts minced, dark green parts thinly sliced
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons chile-garlic paste, plus more for serving

Steps:

  • Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
  • Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
  • Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
  • Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
  • Enjoy!

CELLOPHANE-NOODLE SALAD WITH ROAST PORK



Cellophane-Noodle Salad with Roast Pork image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Bean     Citrus     Garlic     Herb     Pork     Marinate     Roast     Mango     Cucumber     Summer     Noodle     Soy Sauce     Gourmet

Yield Makes 10 first-course servings

Number Of Ingredients 24

For pork
1 (1-lb) solid piece boneless pork butt (shoulder), halved along the grain
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup Chinese rice wine or sake
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
1/2 teaspoon salt
For dressing
3/4 cup seasoned rice vinegar
1/2 cup peanut or vegetable oil
3 tablespoons fresh lime juice
3 tablespoons finely grated peeled fresh ginger
1 large fresh jalapeño chile, seeded and minced
For salad
8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)
3/4 lb Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces
1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick
1 bunch scallions, cut into matchsticks
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, cut into 1/8-inch-thick matchsticks
1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh small basil leaves

Steps:

  • Make pork:
  • Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.
  • Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
  • Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
  • Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
  • Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
  • Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
  • Make dressing while pork roasts:
  • Blend together all dressing ingredients in a blender until smooth. Stir before using.
  • Cook noodles and beans for salad while pork finishes roasting:
  • Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
  • Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.
  • Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.
  • Assemble salad:
  • Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices.
  • Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
  • Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.

SPICY PORK WITH CELLOPHANE NOODLES (ANTS ON TREES)



Spicy Pork with Cellophane Noodles (Ants on Trees) image

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.

Provided by Sueie

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

350 g ground pork
2 teaspoons rice vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
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

Steps:

  • 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.

Tips:

  • Soak the cellophane noodles: Before cooking, soak the cellophane noodles in warm water for about 10-15 minutes, or until they are soft and pliable. This will help to prevent them from sticking together when you cook them.
  • Use a large skillet or wok: When cooking the cellophane noodles, use a large skillet or wok so that you have plenty of room to stir them. This will help to prevent them from clumping together.
  • Cook the noodles in batches: If you are cooking a large amount of cellophane noodles, cook them in batches so that you don't overcrowd the skillet or wok. This will help to ensure that they cook evenly.
  • Don't overcook the noodles: Cellophane noodles cook very quickly, so be careful not to overcook them. They should be cooked until they are just tender, but still have a slight bite to them.
  • Season the noodles to taste: Once the noodles are cooked, season them with your favorite seasonings. Soy sauce, oyster sauce, and sesame oil are all popular choices.

Conclusion:

Cellophane noodles are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of dietary fiber and are also low in calories. With their mild flavor, they can be easily paired with a variety of other ingredients, making them a great choice for a quick and easy meal. So next time you're looking for a new and exciting way to enjoy noodles, give cellophane noodles a try!

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