Ants in the Trees (Ground Pork and Noodles)

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  • 4 ounces rice vermicelli noodles
  • 2 tablespoons vegetable or peanut oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 pound ground pork
  • 1 teaspoon chili paste (or to taste)
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1/2 cup chicken broth
  • 2 green onions, sliced diagonally


Bring a pot of water to a boil. Place noodles in a heat-proof bowl. Carefully pour enough boiling water in bowl to cover noodles. Let stand 20 minutes.
Drain well. Place noodles on a cutting board and cut pile into thirds. Set aside.
Heat oil in wok until very hot. Add garlic and ginger; stir for a few seconds.
When fragrant, add pork and chili paste. Fry for a few minutes, until pork is cooked through, stirring constantly to break up meat as it cooks.
Add noodles; stir well. Add soy sauce, vinegar, sugar and broth. Simmer a few minutes longer, stirring occasionally, until noodles absorb liquid. Garnish with green onions and serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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