Original: English

Glass Noodle Stir-Fry with Bell Peppers

This one-pan Mapo-style bell pepper and glass noodle dish is a perfect recipe for busy days. The crisp bell peppers and savory ground pork create a delicious combination that will have you reaching for more rice. The glass noodles are cooked to perfection in a short time, and finished with sesame oil and black pepper for a rich flavor, offering a glossy, restaurant-quality appearance.

Steps

Place the mung bean glass noodles (50g) in a bowl and soak them in water until semi-tender. This is key to achieving a quick one-pan result.
🕒 01:52
Remove the stems from the bell peppers (4 pcs) by pushing them with your thumb, then cut them in half lengthwise.
🕒 02:15
Remove the seeds and gently flatten the bell pepper halves with your hands before slicing them into thin strips. Flattening them first makes them easier to cut.
🕒 02:33
Trim the root end of the garlic (1 clove, approx. 10g), peel it, and remove the sprout.
🕒 03:54
Slice the garlic thinly, then cut it into sticks and mince it roughly.
🕒 06:23
Slice the ginger (10g) thinly, then cut it into sticks and mince it roughly. Mincing the garlic and ginger creates punchy bursts of flavor as accents.
🕒 04:16
In a small bowl, combine oyster sauce (1 tbsp), soy sauce (1 tsp), and cooking sake (1 tbsp). Mix well.
🕒 07:20
In a slightly larger bowl, whisk together soy sauce (1 tsp), cooking sake (1 tbsp), mirin (1 tbsp), low-sodium chicken broth powder (1 tsp), potato starch (1 tsp), and water (150ml).
🕒 08:00
Heat a frying pan over medium-low heat, add a small amount of oil, and stir-fry the ground pork (150g) until just cooked through.
🕒 09:13
Add the minced garlic and ginger to the cooked ground pork and stir-fry briefly until fragrant. Be careful not to burn the garlic and ginger, as this will result in a bitter taste.
🕒 10:56
Add the thinly sliced bell peppers and stir-fry briefly to coat them with the oil.
🕒 11:23
Push the ingredients to the side of the pan. Pour the prepared sauce A into the empty space and bring it to a boil to evaporate the alcohol.
🕒 11:50
Once the alcohol has evaporated, mix the sauce with the ingredients.
🕒 12:13
Turn off the heat and transfer the stir-fried ingredients to a bowl.
🕒 12:30
In the same frying pan, pour the prepared sauce B and mix well.
🕒 12:56
Add the drained, semi-tender glass noodles (50g) to the pan and gently toss to combine.
🕒 13:13
Heat over medium-low heat and cook, stirring, until the glass noodles absorb the flavor. Since potato starch is included, stir constantly to prevent sticking. Cook slowly and patiently.
🕒 13:41
Add the stir-fried ground pork and bell pepper mixture back to the pan with the cooked glass noodles and mix everything together.
🕒 15:37
Turn off the heat, then add sesame oil (2 tsp to 1 tbsp) and plenty of black pepper (to taste). Stir briefly.
🕒 16:06
If the dish seems too watery, return the pan to the heat and reduce the moisture slightly.
🕒 16:34