Cellophane Noodles with Pork Tomato
Indulge in a bowl of savory comfort with this Cellophane Noodles with Pork Tomato recipe—a delightful fusion of vibrant ingredients and rich flavors. Featuring silky glass noodles, tender ground pork, and a luscious tomato-based sauce infused with garlic, onions, and a hint of soy sauce, this dish strikes the perfect balance between hearty and light. A splash of chicken or vegetable stock elevates the sauce, while optional chili flakes provide a subtle kick. Ready in just 35 minutes, this one-pan meal is as easy to prepare as it is satisfying. Perfect for a quick weeknight dinner or a cozy weekend meal, it’s a versatile dish that pairs beautifully with a sprinkle of fresh green onions for a pop of color and brightness.
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Recipe Information
Ingredients
- 200 grams cellophane noodles (glass noodles)
- 250 grams ground pork
- 3 medium ripe tomatoes, chopped
- 3 cloves garlic cloves, minced
- 1 medium yellow onion, diced
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 cup chicken or vegetable stock
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks green onions, sliced
- 0.5 teaspoon red chili flakes (optional)
- 1 liter water for soaking noodles
Instructions
Place the cellophane noodles in a large bowl and cover them with 1 liter of hot water. Let them soak for 10-15 minutes or until they soften. Drain the noodles and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned and fully cooked, about 5-7 minutes. Remove the pork from the pan and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and the onions become translucent.
Add the chopped tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they soften and release their juices.
Stir in the tomato paste, soy sauce, sugar, salt, black pepper, and optional red chili flakes. Cook for 2 minutes to combine the flavors.
Pour in the chicken or vegetable stock, then add the cooked ground pork back to the skillet. Bring the mixture to a gentle simmer and let it cook for 3-5 minutes.
Add the soaked and drained cellophane noodles to the skillet. Toss gently to combine and coat the noodles evenly with the sauce. Cook for 2-3 minutes, allowing the noodles to absorb some of the sauce.
Adjust seasoning as needed with additional salt or soy sauce. Remove from heat and garnish with sliced green onions.
Serve the dish hot, optionally with a side of fresh chili or lime wedges for extra flavor.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 3416 mg | 149% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 24.0 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
