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
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
Soak noodles in warm water for 10 minutes or until soft. Using scissors, cut them in half or quarters.
Cook ground pork in 2 tbsp sesame oil until it has changed color and nearly cooked.
Add ginger, garlic, chili bean sauce and mushrooms. Stir fry for 2 minutes.
Add water, soy sauce, sugar and chicken bouillon. Cook til boil.
Add noodles. Continue to stir fry until all the liquid has been absorbed by the noodles.
Toss in a portion of the chopped green onion and stir fry. Garnish with additional green onions.