Ingredients:
350 g ground pork
2 teaspoons rice vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
375 g cellophane noodles
2 tablespoons vegetable oil
1/2 cup finely cut shallots
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon chili flakes
1 1/2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
3 tablespoons chopped coriander
Directions:
Marinate the pork: In a small bowl combine the pork with the marinade ingredients.
In a bowl soak the noodles in warm water for 15 minutes, drain and cut into 3- 4 cm pieces.
In a wok heat the vegetable oil over moderately high heat and stir fry 1/4 cup of the shallots, garlic and ginger for 30 seconds.
Add pork and chilli and stir fry the mixture, breaking up the lumps until meat is no longer pink.
Add noodles, broth, soy sauce, vinegar and sugar and simmer until the noodles have absorbed the liquid.
Transfer to serving plate, drizzle with sesame oil and sprinkle with coriander and remaining shallots.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.