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Cellophane Noodles with Pork and 2 Kinds of Mushrooms

on January 6, 2016

To welcome 2016, I tried this new recipe I found online. Instead of using chicken, I used pork and added 2 kinds of mushrooms – wood-ear mushroom and shitaki mushroom.



1 cup of wood-ear mushrooms and shitaki mushrooms , chopped
3 cups of water, 1 large onion, quartered
1 teaspoon peppercorns and 1 tablespoon salt
1/4 kilo pork cubes
1/2 kilo cellophane noodles or sotanghon
1 tablespoon minced garlic
1 tablespoon minced onion
1/2 cup julienned carrots
2 stalks celery, sliced thinly
1/2 cup snow peas, cut into thin strips diagonally
1/2 cup chopped leeks
2 teaspoons annatto powder / seeds (soaked for 10 minutes in 1/4 cup lukewarm water)
1 teaspoon ground black pepper
2 tablespoons fish sauce


1. Soak the mushrooms in warm water for 10 minutes.  Drain. Chop. Set aside.
2. In a pot, pour 3 cups of water and add onion quarters, whole peppercorns, salt, and pork cubes. Bring to a boil and cook for 18 minutes. Remove the whole peppercorns. Scoop out pork cubes. Let cool. Set aside. Do not discard the broth.
3. Soak cellphone noodles in water until soft, about 5 to 7 minutes. Drain. Set aside.
4. In a pan, sauté garlic and onion. Add the mushrooms, carrots, celery, snow peas, and leeks.
5. Add about 1 to 2 cups of the chicken broth. Sprinkle annatto powder. Add softened noodles. Stir well to coat the noodles with the orange powder. Season with ground black pepper and fish sauce. Keep cooking and stirring until noodles have absorbed the liquid.
6. Enjoy!



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