I made this for dinner! I have missed this dish since a restaurant in Flushing that served this called LamNiWon closed down. I made it once three years ago but I wasnt as much of a cook then. This time it was perfect (and a little spicy to suit Roy).


3 bundles of cellophane noodles

0.5 lb ground pork

Sesame oil

2 tbsp ginger, minced

2 tbsp garlic, minced

2 tbsp chili bean sauce

4 shiitake mushrooms, rehydrated, de-stemmed and sliced

2 cups water

2 tbsp soy sauce

1 tsp of chicken bouillon

0.5 tsp sugar

1 green onion, chopped

  1. Soak noodles in warm water for 10 minutes or until soft. Using scissors, cut them in half or quarters.

  2. Cook ground pork in 2 tbsp sesame oil until it has changed color and nearly cooked.

  3. Add ginger, garlic, chili bean sauce and mushrooms. Stir fry for 2 minutes.

  4. Add water, soy sauce, sugar and chicken bouillon. Cook til boil.

  5. Add noodles. Continue to stir fry until all the liquid has been absorbed by the noodles.

  6. Toss in a portion of the chopped green onion and stir fry. Garnish with additional green onions.