Ants Climbing a Tree: Glass Noodle with Minced Pork

For 3
Cooking Time:
30 mins
Swanson Clear Chicken Broth 500mL
Glass Noodle 2 bunches
Minced Pork 150g
Chili Bean Sauce 5 tbsp
Dark Soy Sauce 4 tsp
Sugar 2 tsp
Cornstarch as appropriate
Salt 1 tsp
Oil 2 tbsp
Ginger as appropriate (chopped)
Garlic as appropriate (chopped)
Scallion as appropriate (chopped)
Glass noodle soaked in water for around 20 minutes, cut into shorter strands, drained and set aside.
Add appropriate amount of cornstarch and salt to minced pork and mix well.
Set a pan over low heat, add 2 tbsp of oil, sauté garlic and ginger until fragrant.
Turn to medium heat, stir in minced pork until half cooked. Add chili bean sauce to stir fry until oil released.
Add Swanson Clear Chicken Broth, dark soy sauce and sugar, bring everything to boil with lid. Add glass noodle and mix well. Reduce to low heat and cook for a further 2-3 minutes to let glass noodle absorb more sauce.
Simmer until sauce briefly reduced, sprinkle with scallion and serve.

  1. Give enough time for glass noodle to soak in water helps prevent tangling when fry.
  2. Fry chili bean sauce until oil released can enhance its fragrance.
  3. Keep the dish saucy makes glass noodle taste smoother and more delicious.