Name: Spring rain noodles
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 6
Ingredients: 250 gram bean thread vermicelli noodles; 1 tablespoon peanut oil; 6 finely sliced. on the diagonal, green onions (scallions); 4 clove garlic, crushed; 500 gram pork mince; 1 1/2 cup chicken stock; 2 tablespoon chilli bean sauce; 2 tablespoon soy sauce; coriander leaves, to serve

Spring rain noodles

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Serves 6

Prep

Cook

12M

Total

17M

Ingredients

250 gram bean thread vermicelli noodles

1 tablespoon peanut oil

6 finely sliced. on the diagonal, green onions (scallions)

4 clove garlic, crushed

500 gram pork mince

1 1/2 cup chicken stock

2 tablespoon chilli bean sauce

2 tablespoon soy sauce

coriander leaves, to serve

Method

1.Place noodles in a bowl of boiling water. Stand for 15 minutes. Drain.

2.Heat oil in a wok on high. Stir-fry 4 green onions and garlic 1 minute. Add mince and stir-fry 6 minutes, until cooked.

3.Add remaining ingredients and cook 5 minutes. Toss through noodles.

4.Serve topped with remaining green onions and coriander.

For a milder version, halve the amount of chilli bean sauce used.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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