RECIPE: Stir Fried Vermicelli with Pork

Like so many recipes that I make, this one was found on Pinterest…it’s a gift and a curse really.

Ingredients:

8 oz. dried mung bean vermicelli noodles

1 tablespoon peanut oil (or vegetable oil)

1 tablespoon minced ginger

2 cloves garlic, minced

2 green onions, sliced

1 tablespoon doubanjiang*

1 pound ground pork

1/2 cup chicken broth (or water)

Sauce

2 tablespoon light soy sauce

2 teaspoon dark soy sauce

2 tablespoon Shaoxing wine (or dry sherry)

2 teaspoon sugar

*Lo Note: We couldn’t find any doubanjiang, so in a pinch we used gochujang.  I’m unsure how this may have changed the taste profile of the dish.  But the next time we make it, we’ll make sure to go to an Asian market to stock up on ingredients first.

Directions:

1. Put the vermicelli in a big bowl and cover with hot water. Soak according to package instructions or for 15 minutes. Once done, drain thoroughly, toss with 1/2 tablespoon oil, and set aside.

2. Mix the sauce ingredients in a small bowl and set aside.

3. Heat 1/2 tablespoon oil in a nonstick pan over medium heat until hot. Add the ginger, garlic and green onion. Cook and stir for 30 seconds to release fragrance.

4. Add the ground pork. Cook and chop the pork into smaller pieces, until the pork is fully cooked, 2 minutes or so.

5.  the doubanjiang. Cook and stir for 1 minute, until the pork is covered evenly.

6. Pour in the chicken broth, the soaked vermicelli noodles, and the sauce. Stir a few times to mix well. Cover and cook for 2 to 3 minutes. Uncover the pan. Stir to mix well and check the doneness of the noodles. If the noodles are still tough, cover it and cook for another minute or so. Once the noodles have turned soft, cook uncovered over medium-high heat until the liquid evaporates, about 1 minute.

The only thing that I would change is adding more vegetables to it to round out the meal.  But otherwise it was so tasty that we didn’t leave any behind for leftovers.