Glass noodles with pork and Napa cabbage

Ingredients

For 1 serving

• Glass noodles60 g
• Ground pork90 g
• Napa cabbage150 g
• Garlic1 clove
• Ginger5 g
• Tamari1 tablespoon
• Cayenne pepper1 pinch
• Chicken broth120 ml
• Peanut oil1 teaspoon
• Spring onions1

Contains: nuts, soy, celery,

In season: October – March

Method

1. Put the mung bean noodles in a bowl, cover with hot water and soak for 10 minutes, until soft; drain and snip a couple of times with scissors.
2. Meanwhile chop the garlic and peeled ginger, shred the Chinese cabbage and slice the spring onion.
3. Heat the groundnut oil in a wok or frying pan over medium-high heat and fry the pork mince with garlic and ginger for 5 minutes, breaking it up, until golden and crisp.
4. Add the Chinese cabbage and stir-fry for 2 minutes, until it starts to wilt.
5. Add the noodles, chicken stock, tamari and chilli powder and cook for 2–3 minutes, stirring, until the liquid is almost all absorbed.
6. Serve with the spring onion.