Cellophane Noodles and Pork

Total Time
16 min
6 min
10 min
If you are lucky enough to live near an Asian market, you may be able to find fresh cellophane noodles (sometimes called bean-thread noodles).


Uncooked cellophane noodles

¼ pound(s)

Uncooked ground pork

6 oz

Uncooked scallion(s)

6 medium

Ginger root

2 Tbsp, fresh, peeled and grated


2 medium clove(s), minced

Low sodium soy sauce

2 Tbsp

Rice vinegar

2 Tbsp

Dark sesame oil

1 tsp

Crushed red pepper flakes

½ tsp, or 1 teaspoon bottled Asian red chile sauce

Reduced-sodium chicken broth



  1. Place the cellophane noodles in a large bowl; cover them with hot water. Set aside to soak until softened, about 10 minutes.
  2. Meanwhile, spray a large nonstick wok or high-sided skillet with nonstick spray and set over medium-high heat until a drop of water sizzles. Add the pork and stir-fry, breaking it apart with a wooden spoon, until browned, about 3 minutes.
  3. Add the scallions, ginger, and garlic; stir-fry until fragrant, about 25 seconds. Stir in the soy sauce, vinegar, sesame oil, and chile sauce. Then pour in the broth, scraping up any browned bits from the bottom of the wok. Bring the mixture to a simmer.
  4. Drain the noodles and stir into the simmering sauce in the wok. Reduce the heat and simmer until the liquid is absorbed into the noodles, about 3 minutes. Yields 3/4 cup per serving.


If you are using the fresh, don’t soak them at all; simply toss them into the dish as you would the soaked noodles.