Serves 3 (including 1 child)
“Hungry Monkey’’ author Matthew Amster-Burton writes that this Chinese dish is his family’s favorite dinner. Cellophane noodles are the trees, the ground pork in a dark soy sauce looks like ants, and the dish is loaded with red chili and Szechuan peppercorns (you can omit these and the dish is still terrific).
| 8 | ounces ground pork |
| 4 | tablespoons soy sauce |
| 1 | tablespoon sugar |
| 1 | tablespoon hot bean paste |
| 1 | teaspoon cornstarch |
| 8 | ounces cellophane noodles (bean threads) |
| 2 | tablespoons peanut oil |
| 2 | scallions, thinly sliced |
| 1 | red jalapeno or other small chili pepper, seeded and finely chopped |
| 1/2 | cup chicken stock |
| 1/4 | teaspoon ground Szechuan peppercorns (optional) |
2. In another bowl, place the noodles and add enough boiling water to cover them. Use chopsticks to stir the noodles in the water. Set aside for 5 minutes; drain into a colander.
3. In a large skillet over medium-high heat, heat the oil. When it is hot, add the scallions and jalapeno or other chili. Cook, stirring, for 30 seconds. Add the pork and cook, stirring constantly, for 3 minutes or until it is no longer pink.
4. Add the chicken stock, remaining 2 tablespoons of soy sauce, and Szechuan peppercorns, if using. Bring to a boil. Add the noodles and toss well.
5. Divide the noodles among 3 bowls. Adapted from “Hungry Monkey’’ 
