Hello everybody, it’s Louise, 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 food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Ground Pork is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Ground Pork is something which I have loved my whole life.
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 get started with this recipe, we must first prepare a few ingredients. You can have cellophane (tang hoon) noodle soup top pan fried ground pork using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Ground Pork:
- Make ready 4 cups ground pork(2tbsp light soy sauce/1tsp salt/1tsp black pepper
- Prepare 3 cloves garlic
- Take 3 shallots
- Take 2 inches ginger
- Take 3 small Chili peppers (optional add on)
- Make ready 1 1/2 litre water
- Take 6 cups small Romania salad or Yau Mak tam
- Take 10 small Cherry tomatoes
- Make ready 3 cups cellophane noodle
- Make ready 1 tbsp light soy sauce (stock seasoning)
- Get 1 tsp salt (stock seasoning)
- Get 1 tsp crushed black pepper (stock seasoning)
Season the soup generously with freshly ground pepper and. I was actually shocked that they could taste good raw. They are really enhanced by freshly ground black pepper. DON'T CONFUSE CELLOPHANE NOODLES WITH RICE VERMICELLI NOODLES Although these noodles are also known as vermicelli, but don't Okay, now we get that out of the way, let's talk about how you can easily whip this Soun Goreng or Fried Tang Hoon at home.
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
This is one of my favorite. Cellophane noodle with ground pork soup - Vietnam Food Stylist. 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. The layers of flavour here - lemony coriander root, Asian celery and white pepper - are what make this dish special.
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