Cellophane Noodles with Pork and Thai Basil
Recipe GLPR95e9d5da120c98
A vibrant Southeast Asian stir-fry featuring delicate cellophane noodles tossed with seasoned ground pork, fragrant Thai basil, and fresh herbs. The dish balances savory, spicy, and tangy notes with a light dressing of fish sauce, sesame oil, rice vinegar, and a touch of sugar. Garnished with crispy bean sprouts and aromatic cilantro for a refreshing, satisfying meal.
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Ingredients
9 ounces Cellophane noodles
10 ounces Ground pork
1 tablespoon Vegetable oil
2 Garlic cloves, minced
½ teaspoon Dried red chili flakes
½ teaspoon Salt
1 teaspoon Fish sauce
½ teaspoon Sesame oil
½ teaspoon Sugar
2 teaspoons Rice vinegar
1 teaspoon Garlic chili paste, optional
Fresh bird's eye chilies, finely sliced, optional
Bean sprouts, parboiled
Fresh cilantro, finely chopped
Fresh Thai basil, finely chopped
Directions
Bring a large pot of water to a boil. Add cellophane noodles and cook until just tender, about 4–5 minutes, stirring occasionally to prevent clumping. Drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the minced garlic and dried red chili flakes, stirring constantly for about 30 seconds until fragrant.
Add the ground pork to the skillet, breaking it up with a spoon as it cooks. Stir-fry until the pork is completely cooked through and no pink remains, about 5–7 minutes. Season with salt.
In a small bowl, whisk together the fish sauce, sesame oil, sugar, and rice vinegar until the sugar dissolves. Stir in the garlic chili paste if using.
Add the cooked cellophane noodles to the skillet with the pork. Pour the dressing over the noodles and toss everything together until well coated and heated through, about 1–2 minutes.
Divide the noodle mixture among serving bowls. Top each portion with parboiled bean sprouts, chopped cilantro, and Thai basil. Add sliced fresh chilies if desired and serve immediately.
