"Ants climbing a tree"

Cooking Meat "Ants climbing a tree"

A sensation on tables across the world, Sichuan cuisine is seriously hot. Try this pork noodle dish as part of a banquet at home.

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Sesame free Shellfish free Wheat free
  1. Place mushrooms in a heatproof bowl. Cover with boiling water. Set aside for 1 hour to soak. Drain, reserving 250ml (1 cup) of liquid. Thinly slice.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until soft. Drain.
  3. Heat oil in a wok over high heat. Stir-fry the ginger, garlic, mushroom, half the chilli and three-quarters of the shallot for 2 minutes. Add the mince and stir-fry for 3 minutes.
  4. Add soy sauce, hoisin sauce and reserved liquid. Cook for 2 minutes. Combine water and cornflour in a bowl. Add to the sauce and stir until it thickens. Stir in noodles and tofu until heated through. Top with remaining chilli and shallot.

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6 dried shiitake mushrooms
250g pkt bean thread vermicelli noodles
2 tbsp peanut oil
2 tsp finely grated fresh ginger
2 garlic cloves, crushed
2 small fresh red chillies, thinly sliced
5 shallots, ends trimmed, thinly sliced
400g pork mince
2 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp water
2 tsp cornflour
150g firm tofu, cut into 2cm pieces

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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