1
Glass noodle soaked in water for around 20 minutes, cut into shorter strands, drained and set aside.
2
Add appropriate amount of cornstarch and salt to minced pork and mix well.
3
Set a pan over low heat, add 2 tbsp of oil, sauté garlic and ginger until fragrant.
4
Turn to medium heat, stir in minced pork until half cooked. Add chili bean sauce to stir fry until oil released.
5
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.
6
Simmer until sauce briefly reduced, sprinkle with scallion and serve.
