| 1/2 lb. Cellophane noodles |
| 1 lb. ground pork or beef |
| 1/3 cup Soy Sauce |
| 1 Tbsp. Sesame-seed oil |
| 6 Scallions |
| 5 Tbsp. Peanut Oil |
| 1/2 Inch sliced fresh ginger, peeled and finely chopped |
| 6 Garlic cloves finely chopped |
| 2 Tbsp. Hot Pepper Paste |
| 2/3 Cup Water |
| Freshly Ground Black Pepper |
| Salt |
| Place Cellophane noodles in a large bowl and cover them with about 1 quart of boiling water. Set them aside to soak for at least 20 minutes. Put the ground pork in a bowl and add to it 2 Tbsp of soy sauce and the sesame-seed oil. Add half of the scallions to the pork or beef and mix well. Set the rest of the scallions aside. When the cellophane noodles have become nice and soft, rinse them several times under cold running water and then drain them well. Heat the wok over high heat for 15 seconds, then pour in the peanut oil. When the first tiny bubbles form, toss in the ginger, garlic, and hot pepper paste. Using a shovel stir these for 30 seconds and then add the meat mixture. Stir fry for one minute and add the remaining soy sauce and fry for 30 seconds. Add the noodles and stir and cook for about one minute. Add water and rest of scallions and salt as needed. Stir fry for three to four minutes. Sprinkle with pepper before serving. |