This hearty dish combines the rich flavor of ground pork with fluffy scrambled eggs, creating a satisfying meal that is both comforting and quick to prepare. The addition of soaked glass noodles adds a pleasant chewy texture, while dried wood ear mushrooms contribute a unique, crisp bite and earthy depth. Aromatics like minced garlic and fresh spring onions infuse the dish with fragrance, while a touch of sugar and white pepper balances the savory notes. It’s an excellent choice for a robust breakfast or a light lunch, offering a perfect blend of protein and texture. Simple ingredients come together in one pan, making it an ideal weeknight dinner or a special weekend treat for the whole family.
Pork Recipe
Description
This hearty dish combines the rich flavor of ground pork with fluffy scrambled eggs, creating a satisfying meal that is both comforting and quick to prepare. The addition of soaked glass noodles adds a pleasant chewy texture, while dried wood ear mushrooms contribute a unique, crisp bite and earthy depth. Aromatics like minced garlic and fresh spring onions infuse the dish with fragrance, while a touch of sugar and white pepper balances the savory notes. It&# 226;ÂÂs an excellent choice for a robust breakfast or a light lunch, offering a perfect blend of protein and texture. Simple ingredients come together in one pan, making it an ideal weeknight dinner or a special weekend treat for the whole family.Ingredients
Directions
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Soak the dried glass noodles and wood ear fungus in warm water until soft, about 15-20 minutes.
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Drain the noodles and mushrooms, then cut the noodles into short lengths and slice the mushrooms into thin strips.
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Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
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Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
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Push the pork to one side of the pan and add the remaining oil to the empty space.
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Add the minced garlic and deseeded red chilies, sautéing for 30 seconds until fragrant.
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Pour the beaten eggs into the pan, mixing gently with the pork and aromatics as they begin to set.
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Add the drained noodles and sliced wood ear mushrooms to the pan.
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Season with sugar, salt, and ground white pepper, tossing everything together until well combined.
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Cook for another 2-3 minutes, stirring constantly, until the eggs are fully cooked and the noodles are heated through.
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Remove from heat and garnish with thinly sliced spring onions before serving.
Nutrition Facts
Servings 1 serving
- Amount Per Serving
- Calories 309.1kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 97502.5mg4063%
- Total Carbohydrate 62.2g21%
- Dietary Fiber 2.2g9%
- Sugars 57.2g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet with a splash of water to restore moisture.
Substitutions: You can substitute ground chicken or beef for the pork. If you cannot find dried wood ear mushrooms, shiitake mushrooms work well as an alternative, though the texture will be slightly different.
Preparation Tip: Ensure the wood ear mushrooms are thoroughly rinsed after soaking to remove any grit. Glass noodles absorb liquid quickly, so do not over-soak them or they may become mushy when cooked.
Variations: Add a splash of soy sauce or fish sauce for extra umami depth. For a creamier texture, stir in a spoonful of peanut butter or sesame paste at the end of cooking.
