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Ants climbing a tree

Stir fry cellophane noodles with ground pork
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people


  • 2 bunches of LongKou vermicelli
  • 200 g ground pork
  • 1 tbsp cooking oil
  • 1 tbsp cooking wine
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp premium soy sauce
  • 1 tbsp finely chopped green onion
  • 1 garlic clove minced
  • 1 tsp minced ginger
  • 1 tsp sugar
  • 1-2 cups water or chicken stock
  • Salt to taste



  • Soak vermicelli in water until soft


  • Heat up 1 tbsp cooking oil in a wok over medium heat, saute minced garlic, minced ginger and finely chopped green onion
  • Add ground pork, stir fry for a couple of minutes
  • Add cooking wine, light soy sauce, dark soy sauce, continue stir-frying till the liquid evaporates and the oil comes out
  • Add pre-soaked LongKou vermicelli
  • Pour in 2 cup of water or chicken stock, turn up the heat and bring to a boil. Then reduce to medium-low heat, add 1 tsp sugar and 1tsp premium soy sauce; stir-fry to mix everything well, transfer out
  • (Optional) sprinkle chopped green onions if you like
  • Serve and Enjoy!


Cooking Notes:
  • This dish can be served as a main dish or side dish together with rice.
  • Be careful not to overcook the vermicelli since they are pre-soaked and soft.