“Ants climbing a tree”

Ingredients (serves 6)

• 6 dried shiitake mushrooms
• 250g pkt bean thread vermicelli noodles
• 2 tbs peanut oil
• 2 tsp finely grated fresh ginger
• 2 garlic cloves, crushed
• 2 small fresh red chillies, thinly sliced
• 5 shallots, ends trimmed, thinly sliced
• 400g pork mince
• 2 tbs soy sauce
• 2 tbs hoisin sauce
• 1 tbs water
• 2 tsp cornflour
• 150g firm tofu, cut into 2cm pieces

Method

1. Place mushrooms in a heatproof bowl. Cover with boiling water. Set aside for 1 hour to soak. Drain, reserving 250ml (1 cup) of liquid. Thinly slice.
2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until soft. Drain.
3. Heat oil in a wok over high heat. Stir-fry the ginger, garlic, mushroom, half the chilli and three-quarters of the shallot for 2 minutes. Add the mince and stir-fry for 3 minutes.
4. Add soy sauce, hoisin sauce and reserved liquid. Cook for 2 minutes. Combine water and cornflour in a bowl. Add to the sauce and stir until it thickens. Stir in noodles and tofu until heated through. Top with remaining chilli and shallot.

Notes

• Serves 6 as part of a banquet.

Source

Good Taste – May 2010, Page 78
Recipe by Cynthia Black