Glass noodles 150 g
Minced pork 150 g
Green pepper 150 g
Oil 1 tbsp
Sugar 2 tsp
Soy sauce 3 tbsp
White pepper a pinch
Cherry tomatoes 2
Method:
1. Soak the glass noodles for half an hour until soft. Deseed the green pepper and cut into thin strips.
2. Heat a little oil in a wok and break up the minced pork. Add the sugar and stir for a while, then the soy sauce and shallot sauce, and stir until fragrant.
3. Add the green pepper and stir, then the glass noodles. Finish with a pinch of white pepper, stir through evenly, and it is done.
4. We added a couple of cherry tomatoes on a whim — red against green, and it looks lovely.
The original plan was cabbage and shredded carrot, but the fridge had other ideas, so green pepper it was. It is much like ants climbing a tree; the noodles have a good chew, and with Cheng Chi old-fashioned shallot sauce the whole pan smells wonderful.