Spring rain noodles with pork
Instructions:
- Romantically called ‘spring rain noodles’, these are also known as cellophane noodles. They are, in fact, bean starch vermicelli, which turn transparent when cooked. The noodles are sold in a net bag containing a number of 50 g (1½ oz) bundles, which is a great idea because you can then use as many or as few as you like. If you buy a 500 g (1 lb) bundle, it is quite a task separating a small amount from the mass.
- 3×50 g (1½ oz) packets bean thread vermicelli;
- 6 dried shiitake mushrooms; v1 tablespoon Chinese rice wine or dry sherry;
- 1 tablespoon light soy sauce;
- 125 ml (4 fl oz/½ cup) chicken stock;
- 2 teaspoons cornflour (cornstarch);
- 2 tablespoons peanut oil;
- 125 g (4 oz) pork, finely diced;
- 4 spring onions, finely chopped;
- 1 teaspoon finely grated ginger;
- 1 red capsicum or 1 large chilli, finely chopped;
- 1 tablespoon chilli bean sauce;
- fresh coriander sprigs.
- Snip the threads holding the bundles of bean thread vermicelli and put the vermicelli in a large bowl. Pour boiling water over to cover.
- In another bowl soak the mushrooms in hot water. Leave both for 30 minutes. When the noodles are soft and transparent, drain and cut into short lengths with a sharp knife. Squeeze excess moisture from the mushrooms, discard the stems and dice the caps finely.
- Combine the rice wine, soy sauce, chicken stock and cornflour in a bowl.
- Heat a wok over high heat, add peanut oil and when the oil is hot add the pork and mushrooms, stir-frying until the pork is browned. Add the spring onions and ginger, stir for a few seconds, then add the chopped capsicum or chilli and chilli bean sauce. Cook over medium heat until the mixture is aromatic, about 1 minute. Stir in the cornflour mixture until it boils. Add the vermicelli and simmer, stirring, until the liquid has reduced. Serve at once, garnished with coriander sprigs.