Glass Noodles with Ground Pork and Spinach

Ingredients

• 125 g long glass noodles
• 400 g ground pork
• 1 large onion
• 1 chopped chili pepper
• 2 cloves garlic
• 2 tbsp Soy sauce
• 1 tbsp rice wine
• 2 stalks celery
• 2 handfuls fresh spinach leaves
• 2 tbsp dried chanterelles (soaked and finely chopped)
• 200 ml meat broth
• 2 tbsp oil

Instructions

1. 1.

   Soak the glass noodles in cold water. Peel and dice the onion and garlic. Wash the celery and slice into rounds. Heat the oil in a wok, stir‑fry onions, garlic, and celery for 3 minutes, add the pork and chili, cook until crumbly, deglaze with soy sauce, then pour in broth.

2. 2.

   Bring to a boil, add chanterelles and drained noodles, simmer until noodles are al dente. Season with soy sauce and rice wine, fold in the spinach, serve immediately in small bowls.