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ChongQing Hot and Sour Cellophane Noodles (重慶酸辣粉)
YI RESERVATION18Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 batch cellophane noodles (about 6 oz, soak in water until soft)
- 4 oz. ground pork
- 2 heads bok choi (Chinese, can use other vegetables)
- 1 Tbsp. dark soy sauce
- 1 Tbsp. cooking wine
- 2 Tbsp. preserved vegetables (Chopped Chinese)
- 1 Tbsp. minced garlic
- 1 tsp. minced ginger
- 1 Tbsp. corn starch (dissolved in 2 tbsp of water)
- 1/2 cup chicken stock (hot and ready to serve)
- 2 Tbsp. oil (more if you like it spicy)
- 1 tsp. Sichuan peppercorn (powder)
- 4 Tbsp. light soy sauce
- 2 Tbsp. vinegar (Dark)
- 2 Tbsp. scallion (Chopped, and cilantro)
- 2 tsp. minced garlic
- 1/2 cup chicken stock
- 1 tsp. roasted peanuts (optional[/stextbox])
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