I’m going to take these cellophane noodles and soak them in some hot water. But the key is just to
soften this somewhat so that’s it’s pliable so you just cover it up and then let it soak for about three
minutes and what I’ve got here is a pound a quarter of ground pork, lean ground pork and in this bowl,
I’ve got a quarter cup of soy sauce, just regular soy sauce and a half cup of water so I’m going to take
that and I’m going to pour it in to have a nice little marinade. I’m going to put in about one and a half
teaspoons of sugar and stir it up so it’s marinated nice.
So you want to make sure this is marinated very thoroughly and you can let it sit for a few minutes. A
little bit of oil and the scallions go in there and we’re going to wait about a minute until they turn
fragrant. In goes the pork. You just want to break it up a little bit so that your pork doesn’t stick
together in little clumps, we’re not making meatballs. I’m trying to direct the raw or pork towards the
middle of the pan and continue to break it up so I’ve been cooking this now for about two and a half
minutes, you just want to cut them because they’re really too long. You just cut in half once. Throw
that in there. You see all that lovely liquid it’s in? That’s going to just, the noodles are going to soak that
right up and they’re going to continue to cook. Just for an additional bit of aroma, you can put a little
dollop of sesame oil in there. There we go. So that’s basically it.
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