Ma Yi Shang Shu (Szechuan Pork With Cellophane Nood

Name: Ma Yi Shang Shu (Szechuan Pork With Cellophane Noodles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb ground pork; 1 teaspoon cornstarch; 1 1/2 tablespoons light soy sauce; 2 tablespoons rice wine; 1 teaspoon sesame oil; 6 ounces bean thread vermicelli; 2 tablespoons vegetable oil; 4 scallions, finely chopped; 1 garlic clove, crushed; 1 tablespoon ginger, finely chopped; 2 teaspoons chili bean sauce; 3/4 cup chicken broth; 1/2 teaspoon sugar; 2 scallions, thinly sliced on the diagonal (green bit only, for garnish)

Servings: persons

1/2 lb ground pork
1 teaspoon cornstarch
1 1/2 tablespoons light soy sauce
2 tablespoons rice wine
1 teaspoon sesame oil
6 ounces bean thread vermicelli
2 tablespoons vegetable oil
4 scallions, finely chopped
1 garlic clove, crushed
1 tablespoon ginger, finely chopped
2 teaspoons chili bean sauce
3/4 cup chicken broth
1/2 teaspoon sugar
2 scallions, thinly sliced on the diagonal (green bit only, for garnish)

1
Combine pork, cornstarch, 1 tablespoons soy sauce, 1 tablespoons rice wine, and 1/2 teaspoons sesame oil in a bowl. Marinate for at least 30 minutes.
2
Place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness), then drain well.
3
Heat a wok over high heat, and add the vegetable oil. Cook the four chopped scallions, ginger, garlic, and chilli bean sauce for about 10 seconds.
4
Add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.
5
Stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.
6
Add the noodles to the wok and toss to combine. Bring to a boil, then reduce heat to low and simme for 7-8 minutes (or until the liquid is almost completely absorbed).
7
Garnish with the remaining scallions and serve.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 lb ground pork, 1 teaspoon cornstarch, 1 1/2 tablespoons light soy sauce, 2 tablespoons rice wine, and more.

Yes, Ma Yi Shang Shu (Szechuan Pork With Cellophane Noodles) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ma Yi Shang Shu (Szechuan Pork With Cellophane Noodles)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions