It was good, but it was even better when I ate it for lunch this afternoon. The chili seemed to get spicier and the flavours had a chance to mix and mingle overnight, so they were more,..."mmmmmmm."
Here's the recipe:
Pork Chilli Noodles
100 gm sotanghon (bean thread or glass noodles)
1/2 cup minced pork
2 Tbsp chopped green onions
1/2 Tbsp chopped ginger
1/2 Tbsp chilli bean sauce
1/2 Tbsp soy sauce
1 tsp sugar
2 cups stock or water
2 Tbsp oil
Soak the sotanghon in water until soft (about 20-30 minutes). Drain. Cut to desired lengths.
Mix stock, soy sauce, and sugar in a bowl or container. Set aside.
Heat oil in wok. Stir-fry pork for about 3-4 minutes.
Turn up heat and add green onions, ginger, and chilli bean sauce. Stir fry for about 1 minute or until green onion and ginger becomes aromatic.
Add stock mixture and sotanghon. Bring to boil then turn heat to low and cook for about 2-3 minutes or until the liquid has almost completely evaporated.
Dish up and serve.
I perhaps doubled this recipe, and didn't really follow the measurements, as I lack measuring spoons and cups. I also skipped the sugar and used a very big heaping (Korean rice) spoonful of 'Lee Kum Lee' garlic Chille sauce, some minced garlic, and a not so heaping spoonful of 'Lee Kum Lee' black bean sauce. I made enough for dinner last night, lunch today, and probably two more meals. Yummilicious.