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Dry-fried Glass Noodles

Rice, Noodles, and Other Grain Foods

Dry-fried Glass Noodles
4 ounces dried bean thread noodles (also known as glass noodles and mung bean noodles)
1 Tablespoon Chinese rice vinegar
2 teaspoons thin soy sauce
2 teaspoons cornstarch
4 ounces ground meat
3 Tablespoons vegetable oil
1 teaspoon minced garlic
1 Tablespoon chili bean paste
3 whole dried red chiles
1 teaspoon dark soy sauce
1/2 teaspoon salt
1 scallion, coarsely chopped
1/4 teaspoon sesame oil
1/2 fresh hot chili, sliced, for garnish
1. In a bowl, pour enough warm water over the noodles to cover them completely, and soak until softened (about ten minutes), then drain thoroughly. Cut noodles into three-inch long pieces.
2. Mix vinegar, thin soy sauce, and cornstarch in a bowl. Add meat and stir well. Let stand ten minutes.
3. Heat wok or large fry-pan until hot, add oil and coat the sides of the pan with it. Add garlic, ginger, bean paste, and the dried chilies and cook well, stirring until fragrant, then add the meat and stir-fry until it is no longer pink, about two minutes, then add the dark soy sauce, salt, and noodles, and stir-fry for four minutes. Next add scallion and sesame oil, stir, and transfer to a bowl or platter. Serve.

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