Spicy Glass Noodles With Ground Pork

Spicy Glass Noodles with Ground Pork is a flavorful and aromatic dish commonly found in Southeast Asian cuisines, particularly Thai cuisine.

This dish is renowned for its harmonious blend of spicy, savory, and tangy elements, all of which come together to create a satisfying and vibrant meal.

What Are Glass Noodles

Glass noodles, also known as cellophane noodles or bean thread noodles, are a type of transparent noodle made primarily from starch and water.

They are a staple in many Asian cuisines and are known for their slippery texture and ability to absorb flavors from the dishes they are cooked with. 

The noodles are typically made from mung bean starch, but they can also be made from other starches such as sweet potato, potato, or tapioca.

The starch is mixed with water to form a dough, which is then extruded into thin strands and dried. When dry, the noodles are a translucent white, but they become transparent or “glass-like” when soaked or cooked in hot water.

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Glass noodles are popular not only for their texture but also for being gluten-free, making them a suitable option for those with dietary restrictions.

Once prepared, they readily take on the flavors of the ingredients and sauces with which they are cooked in.

Glass noodles are popular throughout Asia, including countries like Japan, Thailand, Vietnam, and Korea, each of which has incorporated the noodles into their own unique dishes, like this Japchae – Korean Stir-Fried Beef Vegetables and Sweet Potato Noodles (glass noodles).

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This Spicy Glass Noodles with Ground Pork is a delightful representation of Southeast Asian culinary traditions, bringing together a medley of flavors and textures in a way that is both satisfying and invigorating.

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Cooking With Chilies

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This dish often features a bold level of heat or spiciness, which typically comes from fresh chili peppers or dried chili flakes.

You can adjust the heat according to individual preferences, making it as mild or as fiery as desired.

Spicy Glass Noodles With Ground Pork

4 ounces glass noodles *See Cook’s Notes

Boiling water, for soaking the noodles

8 ounces ground pork

2 teaspoons plus 1 tablespoon soy sauce, divided

Kosher salt and ground black pepper

2 teaspoons avocado oil or other neutral oil

2 scallions, thinly sliced, whites and greens reserved separately *See Cook’s Notes

1 tablespoon minced fresh ginger

2 medium garlic cloves, minced

1 – 2 jalapeño chilies, stemmed, seeded and chopped

1 tablespoon chili bean paste (toban djan) *See Cook’s Notes

1 teaspoon white sugar

1/2 cup chicken broth – Find Recipe HERE

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Cook’s Notes

Scallions

Reserve the scallion whites and greens separately as the whites are cooked with the ginger and garlic. Were as the greens are tossed in just before serving.

Bean Paste

Toban Djan is a spicy, umami-laden fermentation that’s primarily made of chile and broad (fava) beans. You should be able to find a jar of it at your local Asian market. If it’s not available you can use Gochujang a Korean chili sauce.

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Prepare The Glass Noodles

Place the noodles in a medium heatproof bowl and pour in boiling water to cover. Let stand until the noodles are pliable, about 15 minutes, then drain in a colander and rinse under running cold water. Using kitchen shears, snip the noodles in several places to cut them into shorter lengths.

Prepare and Cook the Pork

In a small bowl, stir together the pork, the 2 teaspoons soy sauce and ½ teaspoon pepper.

In a 12-inch skillet over medium-high, add the oil and heat. Next add the pork mixture and cook breaking the meat into tiny bits, until it is no longer pink, 2 to 4 minutes.

Next, add the scallion whites, ginger, garlic, chili(es) and chili bean paste, continue cooking, stirring, until fragrant, about 1 minute. Stir in the remaining 1 tablespoon soy sauce and the sugar, then add the broth and bring to a boil.

Add the noodles to the skillet and cook, stirring often, until the noodles have absorbed the liquid and the bits of pork cling to the strands, 3 to 5 minutes.

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Off heat, stir in the scallion greens. Taste and season with salt and pepper.

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Try These Pork Favorite Dishes

• Garlic-Soy Pork Noodles
• Goan Coconut Chicken Curry with Spiraled Sweet Potato
• Pork Chops With Roasted Pepper Mojo
• Orange Cranberry Pork Loin Roast

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