Back to 2 servings 4 ounces dried bean thread or mung bean vermicelli (glass noodles), soaked in hot water for at least 15 minutes, then drained 4 ounces ground pork, ground beef works too 1 teaspoon Shaoxing rice wine, or medium-dry sherry kosher salt, a couple generous pinches for the pork, plus more to taste 1 tablespoon neutral oil, peanut, canola or vegetable 1.5 tablespoons chili bean paste (doubanjiang), sambal oelek, gochujang or sriracha are possible stand-ins with different flavor 3 teaspoons light soy sauce, low-sodium preferred 0.5 teaspoon dark soy sauce, for color 1.67 cups chicken broth or stock 3 scallions, light and dark green parts, finely sliced
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1 Step 1: Place the glass noodles in a bowl, cover with hot water, and let them sit at least 15 minutes, until they turn soft and bendy. Drain thoroughly and set aside.2 Step 2: Toss the ground pork with the Shaoxing wine and a good pinch of salt until evenly combined.3 Step 3: Set a wok over high heat and add the oil. Add the pork and stir-fry for 3 to 4 minutes, pressing and breaking apart the clumps, until the meat is browned in spots and crisp at the edges. Make sure the pork reaches an internal temperature of 160°F (71°C) and shows no pink; cut into a larger piece to check if needed.4 Step 4: Splash in a little light soy sauce, then add the chili bean paste. Keep stirring for about 30 seconds, until the paste smells fragrant and has colored the pork. If it begins to scorch, turn the heat down.5 Step 5: Add the broth, then the drained noodles, and toss everything together. Drizzle in the dark soy sauce, taste, and season with more light soy sauce and salt if needed.6 Step 6: Bring the broth to a boil, then drop the heat to medium and simmer for about 10 minutes, stirring now and then, until the noodles have soaked up nearly all the liquid.7 Step 7: Fold in the scallions right before serving. Transfer to a platter or individual bowls, and dig down to scoop up some of the pork with each serving, since it settles at the bottom.getsaucepan.com/r/9190485d-d9d4-58b2-9057-3dec38fc0c7d
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