Ingredients
- 150 grams dry vermicelli noodles (bean thread )
- 3 stalks celery (leaves attached)
- 2 tablespoon oil (peanut oil)
- 500 grams ground pork (mince)
- 6 green spring onions (finely chopped)
- 100 grams fresh shitake mushrooms (thinly slice)
- FOR SAUCE
- 3 teaspoon cornflour
- 2 tablespoon water
- 1/4 cup soy sauce
- 2 tablespoon chilli garlic paste
- 1 tablespoon caster sugar
How to Make
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Step 1: Cook noodles according to packet directions and then drain and rinse under cold water and drain well and then chop with kitchen scissors.
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Step 2: To make the sauce, blend cornflour with water in a jug and stir in remaining ingredients.
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Step 3: Thinly slice celery stalks and leaves, reserving 1/2 cup to garnish.
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Step 4: Heat oil in a large wok over high heat and add pork and onions and stir-fry, breaking up mince for about 3 minutes or until browned and then add celery and mushrooms and stir-fry for 1 to 2 minutes.
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Step 5: Pour in sauce and stir-fry until boiling and thickens and then add noodles and stir-fry until hot.
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Step 6: Serve immediately, garnished with reserved celery , as noodles with absorb the sauce on standing.
We hope you enjoy this recipe!
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