Contrary to a lot of my posts, hubby and I do cook meals at home. It’s just that most of the food we cook is not exactly blog-worthy! On weeknights, hubby and I eat pretty simply and like to have dinner done and dusted by 7.30pm – well that’s the plan anyway. This means that meals have to be quick to prepare and cook – I am normally too tired on a weeknight to spend hours preparing a sumptuous feast (not that I do when it’s not a weeknight!).
This recipe is for one of our favourite weeknight meals – it covers off the requisite meat and veg but in one delicious, easy to prepare dish and it is ready in no time. I have named it “Glass noodle minced pork with carrots & zucchini” but it is basically the combination of glass noodles, minced pork, shredded carrots and shredded zucchini. Glass noodles are also called mung bean thread or bean vermicelli (different from rice vermicelli) and can be found at any Asian grocery shop. They don’t really taste of anything, but they seem to absorb all the flavours of the dish and give the dish a different dimension.
Glass noodle minced pork with carrots & zucchini
300g minced pork
1 carrot, coarsely grated
1 zucchini, coarsely grated
50g mung bean thread
3 cloves of garlic, finely sliced
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp cornflour
1 tbsp water
1 tbsp light soy sauce
1 tsp kecap manis (sweet soy sauce)
2 tbsp water
1. Marinade minced pork in a bowl with soy sauce and oyster. Mix well together before adding in the cornflour and water, then mix again. Leave aside while preparing other ingredients.
2. Cut mung bean thread into smaller pieces, around 10cm in length. You don’t have to be exact, just making them smaller makes it easier to stir and eat. Boil enough water to cover the noodles and soak them until soft and clear (around 10 minutes), then drain well.
3. Heat up oil in a fry pan and fry the half the garlic until fragrant. Add the mince pork to the pan and make one big patty out of the pork. Leave for a few minutes until the underside of the pork is brown. Turn over in sections and then start to break up the minced pork into smaller bits.
4. Once pork is cooked, remove from pan.
5. Fry the rest of the garlic and add in the shredded carrots and zucchini. Add the vegetable seasoning of soy sauce, kecap manis and water until the vegies are soft.
6. Add in the mung bean thread and minced pork to the vegies and stir fry for another few minutes.
7. Serve with steamed rice.
This can probably serve 3 people with rice or 2 very hungry people. It can serve more if you have other dishes.
Over & Out, Rilsta xx