Healthy Dandan Noodles with Cellophane Noodles and Black Sesame

• 200 grams Ground pork
• 70 grams Cellophane noodles
• 1/2 Red bell pepper
• 4 Chinese chives
• 1/2 bag Bean sprouts
• 1 clove Garlic
• 1 knob Ginger
• 3 tbsp Black sesame seeds
• 1 tsp Doubanjiang
• 1 tsp Tianmianjiang
• 1 Sesame oil
• 1 tbsp Soy sauce
• 1 Ra-yu
• 400 ml Chinese soup stock
• 2 tsp Katakuriko

1. Soak the cellophane noodles in hot water, drain and cut.
2. Thinly slice the pepper, cut the chives into small pieces, and mince the ginger and garlic.
3. Heat sesame oil in a frying pan and saute the ginger and garlic.
4. Add the meat and continue cooking.
5. Add the doubanjiang and tianmiangjiang.
6. Add the red bell pepper and continue cooking.
7. Then add the Chinese soup stock and the soy sauce.
8. When it begins to boil, add the bean sprouts and let it come to a boil again.
9. Pour in the katakuriko slurry and stir until the sauce thickens.
10. Sprinkle with ground sesame seeds to finish and dribble in a bit of ra-yu.
11. Place the noodles in a bowl and pour the soup over top.
12. Garnish with minced chives.
13. "Shrimp Spring Rolls".
14. "Shrimp Shumai".
15. "Pot Stickers Brimming with Veggies"

ground pork, noodles, red bell pepper, chinese chives, sprouts, clove garlic, knob ginger, black sesame seeds, doubanjiang, tianmianjiang, sesame oil, soy sauce, chinese soup stock, katakuriko

Taken from cookpad.com/us/recipes/155776-healthy-dandan-noodles-with-cellophane-noodles-and-black-sesame (may not work)