Glass noodles 3 bundles, minced pork 200 g
Seasoning:
Soy sauce 2 tbsp, sugar 2 tsp, chilli bean paste 1.5 tbsp, Cheng Chi shallot sauce 1.5 tbsp, water 300–400 g
Ground Sichuan pepper, a pinch
To finish:
Spring onion 1
Method:
1. Soak the glass noodles, cut them in half, and after 10 minutes drain and set aside.
2. Heat a little oil in a wok and break up the minced pork.
3. Add the sugar and stir for a while.
4. Add the soy sauce and chilli bean paste and stir until evenly mixed.
5. Stir in the Cheng Chi shallot sauce.
6. Add the glass noodles.
7. Stir until the noodles are evenly coloured.
8. Add the water and cook over a low heat, stirring, until the liquid has gone, then stir through a pinch of ground Sichuan pepper. (Because the noodles were only soaked briefly, they will drink the liquid quickly.)
9. Plate up and scatter over chopped spring onion.
Note:
If you like it hotter, add more chilli bean paste — but cut back the soy sauce, or it will be too salty.