Turmeric Pork with Glass Noodles

12932960_10154320950932345_8055069348990221146_nI’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
Serves 4
spicy Thai-inspired stir-fry with bean thread noodles, ground pork and veggies
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
  1. 2 bundles of bean thread (glass noodles or cellophane noodles)
  2. 1 lb of ground pork (I've actually substituted ground chicken or turkey and it is delicious)
  3. 1 medium yellow onion (chopped)
  4. 1 stalk of celery (julienned)
  5. 1 jalapeno (use more if you like it spicy, seed them)
  6. 1 bunch of cilantro, rough chopped)
  7. 1 tsp black pepper
  8. 1 tsp onion powder
  9. 1 tbsp minced garlic
  10. 1 tbsp sesame oil
  11. 3-4 tbsp of fish sauce
  12. 1 tbsp turmeric powder
  13. 1/2 tsp red pepper flakes
  1. Soak bean thread noodles in bowl of warm to hot water for 20-30 mins, until soft
  2. Wash and chop onions and celery and set aside
  3. Slice jalapenos and set aside
  4. Combine ground pork with onion powder, garlic powder, black pepper and 1 tbsp of fish sauce
  1. In a sauce pan, add sesame oil and minced garlic, saute for 30 secs, do not let burn
  2. Add pork mixture, saute until cooked (5 mins)
  3. Add turmeric powder and make sure to toss the meat well, allowing the turmeric to coat all of the meat.
  4. Add the onions and celery and remaining fish sauce; saute for another 3-4 mins (celery should be al dente when done)
  5. Add the jalapeno slices and red pepper flakes and keep tossing the meat and veggies in the pan
  6. 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
  7. 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)
  8. Top with cilantro
  1. Serve on top of a plate or bowl of jasmine rice!
  2. *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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