Chinese · Dinner
Spicy Vermicelli With Ground Pork
A weeknight Chinese stir-fry of soaked mung bean vermicelli tossed with ground pork, doubanjiang and dried chili in a hot wok, finished with garlic, ginger, scallion and soy sauce. Threads stay glossy and slightly chewy, the sauce clings tight, and the dish carries a numbing, savory heat typical of Sichuan-style home cooking.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
611Calories
27.8gProtein
32.9gFat
48.2gCarbs
5.8gSugar
3.2gFiber
1632mgSodium
78mgChol
9.4gSat Fat
567mgPotassium
61mgCalcium
3.8mgIron
0.8mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
low-cholesterol
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Soak the mung bean vermicelli in warm water for 10 minutes until pliable, then drain well. Mince the garlic and ginger, tear the dried chilies, crush the Sichuan peppercorn, and slice the scallion.
2
Sear
Heat the vegetable oil in a wok over medium-high heat. Add ground pork, breaking it up with a spatula, and fry 3 minutes until browned and crispy.
3
Bloom
Push the pork to one side. Add the doubanjiang, dried chilies, Sichuan peppercorn, garlic, ginger, and scallion whites to the cleared oil. Stir 1 minute until fragrant and the oil turns deep red.
4
Simmer
Pour in the chicken stock and soy sauce. Stir the pork through the sauce over medium heat 1 minute until the sauce coats the back of a spoon.
5
Toss
Add the drained vermicelli and sugar to the wok. Toss constantly over medium-high heat for 3 minutes until the noodles absorb the sauce and glisten.
6
Finish
Drizzle the sesame oil over the noodles, season with salt, and toss 30 seconds over medium heat until evenly coated.
7
Plate
Transfer the noodles to a plate and scatter the scallion greens over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g mung bean vermicelli, dry weight
- 15 oz426g ground pork
- 2 tbsp2 tbsp doubanjiang
- 44 dried chilies
- 4 cloves4 cloves garlic
- 1 tsp1 tsp Sichuan peppercorn
- 1 tsp1 tsp ginger
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sugar
- 4 tbsp60ml chicken stock
- 2 tbsp30ml vegetable oil
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
