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Brenda and I have been enthralled by a documentary series on Amazon called, “A Bite of China”
We’ve always known this, and we are glad to see it brought to light in such a beautifully shot series. We tend to tune in at the end of the evening before we turn in and find ourselves with mouths watering and craving something to eat. Not a good idea to say the least.
dish our town’s friday feast
In this week’s Friday Feasts, we share with you a Dish Our Town recipe inspired by the documentary. In conjunction, the farmer’s markets are starting to carry seasonal fruit and vegetables, the most prominent being the pumpkin.
PrintPumpkin and cellophane noodles recipe
The farmer’s markets are starting to carry seasonal fruit and vegetables, the most prominent being the pumpkin.
- Prep Time: 10 min.
- Cook Time: 20 min.
- Total Time: 30 min.
- Yield: 4 1x
- Category: Dinner
- Method: pan-fry
- Cuisine: Asian
Ingredients
- 1 Medium size pumpkin (5 lbs.)
- 200 grams of Cellophane Noodles
- 1 medium-sized shallot
- 1 lb. of Ground Pork (or beef)
- 1–2 tablespoon of fish sauce (or soy)
- 1 lime (or lemon)
- Sesame oil
- White Pepper
- Salt
- Olive Oil
Instructions
- In a skillet, add olive oil and brown the ground pork with the shallot. Add fish sauce toward the end. When thoroughly cooked, put aside.
- Slice pumpkin in half and scoop away all the seeds. Sprinkle both halves with olive oil, salt, and pepper. Put in the oven at 350 F for 25-30 minutes. Let cool and quarter each half (8 pieces in total) then scoop out interior from the shell. Cut the fruit into bite-sized pieces.
- Add pumpkin pieces to the skillet with the pork. Over medium heat, add a cup of water to the ingredients, then introduce the cellophane noodles. Fold everything while cooking until noodles become translucent.
- Let cool. Add a tablespoon of sesame oil and juice of one lime.
Serve in a bowl.
Keywords: cellophane noodles, pumpkin and cellophane noodles, easy recipe
