I’ve probably cooked this one-pan dinner hundreds of times.
Growing up, we would eat glass noodles as a filler component in soups with spare ribs and cabbage or squash and in quick stir-fry toppings for fried fish. Turmeric pork with glass noodles is a CUC original 😉 It was a great back-of-house snack to have ready for my staff back in my 3Sheets days.
There are a few simple ingredients and can be ready in a jiffy!
Here’s the recipe:
Turmeric Pork with Glass Noodles
spicy Thai-inspired stir-fry with bean thread noodles, ground pork and veggies
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- 2 bundles of bean thread (glass noodles or cellophane noodles)
- 1 lb of ground pork (I've actually substituted ground chicken or turkey and it is delicious)
- 1 medium yellow onion (chopped)
- 1 stalk of celery (julienned)
- 1 jalapeno (use more if you like it spicy, seed them)
- 1 bunch of cilantro, rough chopped)
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 3-4 tbsp of fish sauce
- 1 tbsp turmeric powder
- 1/2 tsp red pepper flakes
- Soak bean thread noodles in bowl of warm to hot water for 20-30 mins, until soft
- Wash and chop onions and celery and set aside
- Slice jalapenos and set aside
- Combine ground pork with onion powder, garlic powder, black pepper and 1 tbsp of fish sauce
- In a sauce pan, add sesame oil and minced garlic, saute for 30 secs, do not let burn
- Add pork mixture, saute until cooked (5 mins)
- Add turmeric powder and make sure to toss the meat well, allowing the turmeric to coat all of the meat.
- Add the onions and celery and remaining fish sauce; saute for another 3-4 mins (celery should be al dente when done)
- Add the jalapeno slices and red pepper flakes and keep tossing the meat and veggies in the pan
- Drain the noodles and use scissors to cut them into smaller sections (about 5 in pieces); I just leave them in a colander and use scissors to cut them a few times in place
- Add noodles to the pan, toss quickly and then turn off heat (the noodles are already cooked from soaking at this point-tossing them in the pan ensures they are coated with the turmeric flavor)
- Top with cilantro
- Serve on top of a plate or bowl of jasmine rice!
- *You may want to add a little more fish sauce if you'd like to. My parents love to add a spoonful of nuoc mam cham right on top of their bowls when eating!
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