Feral Cooks

Good food shouldn't be tame

You are here: Home / Gluten Free / Thai Cellophane Noodles with Pork

Thai Cellophane Noodles with Pork

May 19, 2017 By Karl Leave a Comment

This noodle dish is light, tasty and easy to make. The cellophane noodles are made from bean powder, which is derived from mung (not Hmong) beans. Before cooking, the noodles are surprisingly strong for their size, but they cook in 3-10 minutes, depending on the method.

One ingredient this recipe calls for is “magic paste,” which I was unable to find in any of the gazillion Asian shops nearby. Instead, I used an Asian condiment called Golden Mountain Sauce, which is similar in flavor. As is customary in Thai food, this dish includes sweet, sour, spicy and salty flavors from the various ingredients, most of which are pretty easy to find.

Lots of recipes like this call for beansprouts, but make sure they get cooked enough to prevent salmonella. I didn’t include them in the version I made.

If you’re watching your sodium intake or just don’t want to eat 4 days worth of sodium in a single meal, note that all of the needed condiments are crazy high in sodium. I dialed back on these by half, and it still tasted great. What’s written below are the full amounts.

 

What you’ll need (serves 2-3):

  • 7-8 oz dry cellophane noodles
  • 1-2T vegetable oil
  • 1t Magic Paste
  • 7 oz. ground pork
  • 1 hot Thai chili, seeded and thinly sliced. Wear nitrile or Kevlar gloves to keep the chili oil from getting on your fingers.
  • 3 cups beansprouts
  • 3-5 green onions, thinly sliced
  • 2T soy sauce
  • 2T sweet chili sauce (used for dipping spring rolls)
  • 2T rice vinegar
  • 2T fish sauce
  • 1T light-brown sugar (palm sugar, if you have it)
  • 2-3T chopped peanuts and cilantro, to garnish

What to do:

Put the noodles in a bowl large enough to accommodate being submerged by the boiling water you pour over them. Let them sit for 10 minutes, then drain and set aside. Cut them into shorter lengths after they’ve cooled. Kitchen shears work best for this.

Heat the oil in a fry pan or wok and add the magic paste (or Golden Mountain Sauce) and then the ground pork. Cook until the pork is broken up and just cooked through.

Add the chili, then the beansprouts and onions. Heat them up and add the noodles, followed by the fish sauce, soy sauce, chili sauce, brown sugar and rice vinegar. I found that mixing them together before cooking makes quicker work of adding them all at once.

Once everything’s in the pan/wok, mix the noodles well to distribute the sauces and heat everything through.

Put the noodles on plates or a platter and top with the peanuts and cilantro, and serve hot.

This recipe was inspired by Thai Food and Cooking, by Judy Bastyra and Becky Johnson.

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Gluten Free, Pork, Thai

« Quinoa Crust Quiche
Homemade Pasta »

Leave a Reply

Your email address will not be published. Required fields are marked *

Feral Cooks was developed by Karl and Philip, two expats who were introduced to each other by their wives while living in Japan.  Learn more →

Recent Posts

  • Taiwanese Salt and Pepper Chicken (Yan Su Ji)
  • No-Bake Cheesecake
  • Mini Baked Potatoes with Blue Cheese and Bacon
  • Sambal Oelek Roasted Carrots
  • Maccheroni Quattro Formaggi Villa D’este (Macaroni with Four Cheeses)

Categories

  • Appetizers & cheese (134)
  • Baked goods (69)
  • Beef (38)
  • Beverages (9)
  • Chicken (65)
  • Cooking tools (14)
  • Dessert (66)
  • Eggs (24)
  • Gluten Free (207)
  • Indian (29)
  • Indonesian (24)
  • Ingredients (24)
  • Italian (37)
  • Japanese (42)
  • Lamb (4)
  • Low carb/Low GI/Low GL (189)
  • Mexican (6)
  • Misc. (30)
  • Pasta (30)
  • Pizza (17)
  • Pork (95)
  • Pressure cooker (6)
  • Restaurants & Delis (2)
  • Seafood (22)
  • Soup (13)
  • Thai (42)
  • Tofu (11)
  • Uncategorized (9)
  • Vegan (90)
  • Vegetarian (211)
  • Vietnamese (14)

Archives

  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016

© 2023 - Feral Cooks - All Rights Reserved