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ChineseHot & SpicyPorkRecipes

Minced Pork Vermicelli

written by Emma Tang

Minced Pork VermicelliMinced pork vermicelli (肉末粉丝) is a beloved dish of Szechuan province. It’s easy to assemble yet loaded with flavor. I am super excited to share this recipe with you. Let’s get started!

dry vermicelliFirst, we need to hydrate the dry vermicelli noodles by immersing them in water. With hot water, the noodles should turn soft in about 10 minutes (around 20 minutes with cold water).

Dry vermicelli noodles are easy to find in most Asian grocery stores or online. This is the kind I am currently using, it’s a popular brand in China. 

minced porkNext, I sautéed garlic, green onion and ginger quickly in the pan until they are fragrant. Usually, thirty seconds to a minute will do the trick. I recommend cooking over medium heat and stir frequently to avoid burning the ingredients.

Minced Pork Vermicelli imageWhen you smell the wonderful aroma of garlic, scallion and ginger, it’s time to add the ground pork. When the ground pork is no longer pink, go ahead and toss in the dark soy sauce and Lao Gan Ma Black Beans Chili Sauce to season.

Lao Gan Ma Black Beans Chili Sauce is China’s most popular chili sauce. Besides enjoying it as a condiment, people also like to use it for cooking.

The last step is adding water (or chicken broth) and vermicelli into the pan. When the vermicelli has soaked up most of the sauce, the dish is almost ready.

Don’t forget to sprinkle some freshly chopped scallion on top before serving!

Below is a recap of how I made the Minced Pork Vermicelli.

how-to-make-minced-pork-vermicelliIf you like this recipe, please leave a rating and share it with your friends!

4.8 from 4 reviews
Minced Pork Vermicelli
 
Print
Prep time
15 mins
Cook time
7 mins
Total time
22 mins
 
Author: Spice the Plate
Serves: 2-3
Ingredients
  • 2 servings vermicelli
  • 1 cup minced pork
  • 2 tablespoons chopped green onion
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 3 tablespoons oil
  • For seasoning:
  • 1 tablespoon dark soy sauce
  • 2 tablespoons Laoganma (Lao Gan Ma) Black Beans Chili Sauce
Instructions
  1. Immerse the vermicelli under hot water for about 10 minutes, drain, rinse under cold water, drain well again and set aside.
  2. Heat oil in a pan over medium heat, add in garlic, green onion and ginger and stir fry for about 1 minute or until fragrant.
  3. Stir in the ground pork and stir fry for another 1-2 minutes until the pork is no longer pink.
  4. Toss in the dark soy sauce and Lao Gan Ma Black Beans Chili Sauce and cook for a minute.
  5. Add in 2 cups of water and turn to high heat, mix all the ingredients well, wait until the water starts to boil, slowly add in the vermicelli, cook for about 2-3 minutes until the water has almost gone.
  6. Top with fresh chopped green onion to serve.
Notes
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5 comments

Jen July 12, 2018 - 9:56 pm

This was my favorite as a kid! Excited to try making it myself

Reply
Han Tang July 12, 2018 - 11:56 pm

🙂

Reply
Tegan July 9, 2019 - 11:47 pm

This was amazing I loved trying new recipes for me and my family, it’s perfect meal to come home too on cold day

Reply
Marcie March 27, 2021 - 7:07 am

This was delicious, but adding 2 cups of water left the noodles really gummy.. was that a typo?
Or maybe I soaked the noodles too long???

Reply
Hayeon June 22, 2020 - 11:24 am

This recipe was amazing! Making it two days in a row already. Thank you so much!

Reply

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About Me

About Me

Hello!

Welcome to Spice the Plate! I am Emma, the cook and author behind this food blog. Creating and sharing delicious Asian recipes is my passion. Here you can find tasty, easy-to-make traditional and modern Asian recipes, cooking tips, and more. I am excited you've found us! To learn more about me and this blog, visit here.

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