Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, cellophane (tang hoon) noodle soup top pan fried ground pork. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Ground Pork is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Ground Pork is something which I’ve loved my whole life. They’re fine and they look wonderful.
Tang hoon (cellophane noodles/mung bean vermicelli/glass noodles/dong fen/冬粉) is one of my favourite Chinese noodles. One of my favourite one-dish meals using tang hoon is to make this fish ball noodle. Cellophane noodles, or fensi, sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water..
To begin with this recipe, we must first prepare a few ingredients. You can cook cellophane (tang hoon) noodle soup top pan fried ground pork using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Ground Pork:
- Take 4 cups ground pork(2tbsp light soy sauce/1tsp salt/1tsp black pepper
- Prepare 3 cloves garlic
- Make ready 3 shallots
- Get 2 inches ginger
- Make ready 3 small Chili peppers (optional add on)
- Take 1 1/2 litre water
- Take 6 cups small Romania salad or Yau Mak tam
- Prepare 10 small Cherry tomatoes
- Get 3 cups cellophane noodle
- Get 1 tbsp light soy sauce (stock seasoning)
- Make ready 1 tsp salt (stock seasoning)
- Make ready 1 tsp crushed black pepper (stock seasoning)
This is one of my favorite. Cellophane noodle with ground pork soup - Vietnam Food Stylist. The layers of flavour here - lemony coriander root, Asian celery and white pepper - are what make this dish special. It is a favourite in Bangkok's Chinatown.
Steps to make Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Ground Pork:
- Soak the cellophane noodle in a bowl of water for 5 to 8 minutes till it's soft and translucent, then drain dry and set aside
- Season the ground pork with light soy sauce and salt and crushed black pepper.
- Pound garlic, shallot and ginger then add onto the season ground pork and mix well (additional add on option some dice small Chilli pepper)
- In pan with olive oil, pan friy the ground pork till its lightly brown on all sides and fragrant, about 5 minutes. Then drain half of the cooked ground pork and set aside
- With the balance of the cooked ground pork on the pan and add in hot boiling water and bring it to a boil
- Add in the pre soaked cellophane noodle and some green vegetable (preferred Romania salad for a refreshing and light green vegetable) with some cherry tomato and mix well with additional light soy sauce and salt with crush black pepper. Simmer for only 1 minute.
- Serve immediately cellophane noodle soup with some pan fried ground pork
Four as part of a spread. Cellophane noodles are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and water. They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. Mussel on the background of a dish with traditional Asian rice noodles. Hot Asian soba with mushrooms, beef and vegetables.
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