In Asian cooking we use many different types of clear noodles. In English, if one hears vermicelli you automatically think of Italian pasta, but in Asia there are two types of common vermicelli used in cooking. One is a made out of rice and the other is made from mung beans. In Japan, the rice noodle is called “bee hoon” and the bean noodle is called “harusame” and to be honest, I don’t know why. This recipe calls for the bean noodle or harusame, so it has a lot of protein.
My girlfriend game me a similar recipe, but I have always used a recipe from my Chinese cookbook, but the name of the dish doesn’t sound very appetizing. They call it Ants Climbing Trees, a bit too descriptive for me, but I hope you still try it. This version has a bit more chili and is little less soupy, which means less liquid. Also, it makes a very good dish to bring to a pot luck dinner, because it’s easy to make, as well as eat and feeds a lot of people! Just make sure to triple or quadruple the recipe.
- 200g or about ½ lb. of Ground Pork
- 100g bean vermicelli
- 3 Tablespoon chopped green onions
- 1 Tablespoon ground ginger
- 2 teaspoon Asian chili paste (toe ban jyan) found in Asian markets
- 1 teaspoon chili oil
- 2 teaspoon soy sauce
- 2 teaspoon sake
- 2 teaspoon cornstarch
- 200 ml Hot water
- 4 Tablespoon Soy sauce
- 1 Tablespoon Sake, Japanese rice wine
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- Soak noodles in boiling water until they are soft. Drain.
- Using cooking shears, cut the strands into shorter lengths.
- In separate bowl, marinate pork with marinade
- In frying pan, heat oil and cook green onions and ginger until tender.
- Add ground pork and brown
- Add chili paste and oil
- Lower the flame to simmer and add the drained noodles and mix well.
- Add the sauce mixture and cook until flavors are blended.
- This can be enjoyed with or without rice!