Ma Yi Shang Shu (Glass Noodles with Meat)
Main Dishes • Chinese
Description
Ma Yi Shang Shu (Glass Noodles with Meat)
Ingredients
- Rice Noodles 5 oz
- Pork Mince 5 oz
- Dried Chinese mushrooms 5 pieces
- Mild Chili Spice ½ piece
- Grated Ginger Root 0 oz
- Scallions 4 pieces
- Soy Sauce 2 tablespoons
- Brown Sugar 1 tablespoon
- Sesame Oil 1 tablespoon
- Corn Starch 1 teaspoon
- Rice Vinegar for Sushi 1 tablespoon
Step-by-Step Guide
Step 1
Soak the glass noodles in boiling water for 5 minutes. In another bowl, also soak the dried shiitake mushrooms in boiling water.
Step 2
Drain the water from the noodles and cut them into 5–8 cm lengths.
Step 3
Drain the water from the mushrooms, reserving it. Slice the mushrooms into thin strips. Peel and mince the ginger. Finely chop half of the chili pepper or use 1 teaspoon of chili paste.
Step 4
In a bowl, mix the soy sauce, rice vinegar, sugar, and cornstarch (last). Add the ground pork and marinate the meat for 15–30 minutes.
Step 5
Add sesame oil to a wok and heat it. Sauté the ginger and chili (or chili paste) for 15 seconds. Cook the ground pork until done, then push it to the side. Add the mushrooms and sauté for 2–3 minutes. If necessary, add another tablespoon of oil to the wok. Add the glass noodles and stir-fry for 1–2 minutes. Combine the noodles with the mushrooms and pork. Pour in 0.5 cup of the reserved mushroom liquid and simmer for 2–4 minutes to blend the flavors.
Step 6
Serve on a warm plate, garnished with diagonally sliced green onion tops or fresh cilantro.
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