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Cellophane Noodles with Ground Pork
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thai noodle salad
Prep Time
20 mins
Cook Time
20 mins
 
Ingredients
  • 1 package mung bean noodles
  • 1 cup shritake mushrooms sliced
  • 1 cup water chesnuts sliced thin
  • 1 cup cabbage sliced thin
  • 1 habanero seeded and diced
  • 1 pound ground pork
  • 1 knuckled of ginger peeled and grated
  • 1 tbs vegetable oil
  • 2 tbs sugar or 1 tbs of agave nectar
  • 2 tbs fish sauce
  • 1/4 cup soy sauce
  • 1 cup stock beef or chicken
  • 1 tbs calamansi juice
  • 4 scallions sliced thin
  • 1 bunch cilantro chopped
Instructions
  1. In a large skillet on medium-high heat, heat the oil.
  2. Add the garlic, ginger and habanero and cook until fragrant, about 30 seconds.
  3. Place the cellophane noodles in a large bowl. Cover with boiling water and let stand until softened, about 5 minutes. Drain and rinse with cold water.
  4. Add pork and cook until lightly browned, 5–6 minutes. Add mushrooms, water chestnuts and cabbage and cook for 2-3 until soft.
  5. Combine the fish sauce, sugar, calamansi juice and stock in a large bowl. Add liquid to the browned chicken and vegetables. Add softened noodles; toss well.
  6. Add cilantro, toss well.
Recipe Notes

13 Smart Points per 1.5 cup serving