Main ingredients 🥩
glass noodlespork tenderloinoniongreen bell pepperred bell peppercarrotchili powdersoy sauceoyster saucesesame oil
Yeo Kyung-rae's Chili Powder Glass Noodles Stir-Fry
A Sichuan-style glass noodles stir-fry with chili powder for a spicy, clean taste without greasiness.
🙋 Recommended for
- ⭐ Those seeking a spicy and clean alternative to rich, greasy jajangmyeon
- ⭐ Anyone wanting a simple Chinese-style noodle dish for a special meal
Ingredients needed 🛒2 servings
- glass noodles 1 serving
- pork tenderloin 100g
- onion 1
- green bell pepper 1
- red bell pepper 1
- carrot a little
- chili powder 1/2 tablespoon
- soy sauce 1 tablespoon
- oyster sauce 1 tablespoon
- sesame oil 1 teaspoon
- vegetable oil appropriate amount
Recipe 🍳
- Cut onion, green bell pepper, red bell pepper, and carrot into uniform thickness.
- Dice pork tenderloin into pieces similar in size to the vegetables.
- Blanch the pre-soaked glass noodles briefly in boiling water, then drain through a colander to remove excess moisture.
- Heat a pan with vegetable oil, add diced pork and onion, and sauté lightly.
- When the pork begins to cook, sprinkle 1 tablespoon of soy sauce over it for seasoning and continue cooking.
- Add 1/2 tablespoon of chili powder and stir-fry together to release the chili aroma.
- Once the pork is fully cooked, add all prepared vegetables and season with 1 tablespoon of oyster sauce while stirring.
- When ingredients are evenly mixed, add the blanched glass noodles and stir-fry gently until the onion's rawness fades slightly.
- Turn off the heat, drizzle 1 drop of sesame oil around the pan, and mix lightly to finish.
- Dice vegetables and pork, and blanch soaked glass noodles in boiling water.
- Heat oil in a pan, sauté pork and onion, then add soy sauce and chili powder for flavor.
- Add remaining vegetables and oyster sauce, stir-fry, then incorporate glass noodles and continue cooking.
- Turn off heat when the onion’s rawness disappears, then drizzle sesame oil and finish mixing.
Cooking tips 💡
- Sautéing pork and onion first helps distribute moisture and fat from the vegetables, preventing ingredients from sticking to the pan.
- Onion is the main ingredient; other vegetables are added mainly for color. Feel free to add scallions or enoki mushrooms based on preference.
- Avoid overloading the pan—cooking 1–2 servings at a time ensures even heat distribution and better results.
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