1/2 pack (115 g)
Rice Noodle (Soaked)
Spring Onion (Chopped)
Chili Bean Paste Sauce
Sichuan Pepper Powder
Ginger (Finely Diced)
Heat the oil in a wok over low heat and stir-fry OmniPork until minced.
Add ginger, chili, chili bean paste sauce and stir fry until aromatic. Then, add garlic and stir well.
Add some white wine to enhance aroma.
Add 500 ml water and bring it to simmer, then add a pinch of salt, sugar and ground pepper.
Add glass noodle and stew until the sauce reduced.
Add sesame oil and sprinkle spring onion and Sichuan pepper powder. Enjoy!