Spicy Soy Based Soup with Cellophane Noodles and Ginger

• 100 grams Ground pork
• 30 grams Bean thread noodles
• 1/4 Green onion or scallion
• 1 clove Finely-chopped garlic
• 1 thumb-sized Finely chopped ginger
• 1/2 tbsp Sesame oil
• 230 ml Chinese soup stock
• 200 ml Soy milk (unprocessed)
• 1 tbsp Sake
• 1 tsp Oyster sauce
• 1/2 tbsp Soy sauce
• 1 Ra-yu
• 1 Salt and pepper

1. Finely chop the garlic and ginger.
2. Cut the green onions into 5 cm lengths and cut into thin strips.
3. Rehydrate the noodles with hot water and cut them into shorter lengths.
4. Heat sesame oil in a deep frying pan and stir fry ginger and garlic.
5. Add the pork and stir fry until it changes color.
6. Then add green onions and fry quickly.
7. Add the ingredients marked with to Step 2 and simmer over medium to low heat for 4-5 minutes.
8. Add the noodles at the end and simmer quickly.
9. Season with salt and pepper.
10. Transfer to a serving dish and sprinkle with ra-yu.
11. "Shrimp Spring Rolls"
12. "Restaurant Quality Salted Chicken Karaage".
13. "Tender Boiled Pork".
14. "Chinese Cabbage and Meat Ball Soup".

ground pork, noodles, green onion, garlic, ginger, sesame oil, chinese soup stock, milk, sake, oyster sauce, soy sauce, salt

Taken from cookpad.com/us/recipes/154073-spicy-soy-based-soup-with-cellophane-noodles-and-ginger (may not work)