Farmhouse Recipe for Sichuan-style Glass Noodles

Farmhouse Recipe for Sichuan-style Glass Noodles

The glass noodles are rehydrated in Chinese soup for a concentrated flavour. This recipe is budget-friendly and uses only 100 g of ground pork.

Ingredients: 2-3 servings

Ground Pork
Cellophane noodles
100 g
Chinese soup stock
500 ml
Green onion
30 g
Sesame oil
1 tablespoon
Garlic (minced)
1 clove
Ginger (minced)
a piece about the size of your thumbtip
1 teaspoon
Red miso
1 tablespoon
Soy sauce
1 tablespoon
1 tablespoon


1. Bring the Chinese soup stock to a boil. Take 1 tablespoon of the stock and mix with [B].
2. Cut the glass noodles in half and add to the simmering stock. Let them rehydrate for 3-4 minutes. When a little broth remains, turn off the heat.
3. In a pan, fry the [A] ingredients over medium heat. Cook until the garlic is aromatic.
4. Add the pork and brown well, crumbling the meat. Add the [B] mixture from step 1 and mix well.
5. Turn the heat to high and add the noodles from 2, stock and all.
6. Continue to cook over high heat until the liquid reduces to almost none. Turn off the heat and sprinkle the dish with finely chopped green onions. The onions will cook in residual heat.
7. Done.

Story Behind this Recipe

When using glass noodles, it is best to reconstitute them in stock. I wanted to see how it would taste to cook them in Chinese soup stock and eat with Sichuan flavoured.