Recipe Clear Soup With Cellophane Noodles

[CraigC]

Clear Soup With Cellophane Noodles
Gaeng Jued Woon Sen

Ingredients
10 oz ground pork
1/2 tsp light soy sauce
1/4 tsp white pepper
4 Cups chicken stock
3 White peppercorns, crushed
5 Garlic cloves crushed
4 oz Cellophane noodles (glass noodles) soaked in warm water for 5 minutes, drain
1 tsp fish sauce
6 Dried mushrooms, soaked in water to soften, roughly chopped, you could sub fresh mushrooms
1/4 tsp sugar
3 Spring onions, cut into 1/2" pieces
2 Tbsp chopped fresh cilantro

Directions
1) In a medium size bowl, mix the first 3 ingredients together well and form into roughly shaped meatballs.
2) Heat the chicken stock (we use a 4 quart sauce pan), add the crushed peppercorns and garlic, bring to a boil.
3) Add meatballs, noodles, fish stock, mushrooms and sugar. simmer untill the meatballs are done.
4) Add the spring onions and cilantro, then remove from heat immediately and serve.

 

[Morning Glory]

I can't wait to try this once I receive the glass noodles!

 

[CraigC]

I can't wait to try this once I receive the glass noodles!

Oh and you can add as much pepper as you like!

 

[The Late Night Gourmet]

I'm thinking ground chicken would also work for this. I'm intrigued enough to try making it just so I can see what it looks like!

 

[medtran49]

It's basically a fairly clear broth with the solids floating in it. Ground turkey would probably be better since it has a firmer texture. You might have to use some egg and/or bread crumbs to hold chicken meatballs together since they may fall apart in the boiling broth otherwise.

BTW, I usually put the noodles back in the soaking bowl after they are drained and take scissors to cut them up some so they are shorter. Otherwise, you have to really slurp and have dripping issues.