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Shredded Pork and Mung Bean Noodle Salad: A Complete Guide

Shredded Pork and Mung Bean Noodle Salad (肉丝拉皮) is a refreshing, popular Chinese appetizer loved for its mix of textures and savory-sweet flavors. Here’s a simple guide to making it at home.

Ingredients: For the pork, you’ll need 200g lean pork, marinated in 1 tbsp soy sauce, 1 tsp starch, and a pinch of pepper. For the salad, prepare 100g mung bean noodles (soaked until soft), 1 cucumber (julienned), 1 carrot (shredded), and 2 boiled eggs (sliced). Garnish with sesame seeds and cilantro.

Steps:

1. Cook the pork: Heat oil in a wok, stir-fry marinated pork until golden, then set aside.

2. Prepare noodles: Boil soaked noodles for 1 minute, rinse under cold water, and drain.

3. Make the sauce: Mix 3 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, 1 minced garlic, and 1 tsp sesame oil.

4. Assemble: Toss noodles with cucumber, carrot, and sauce. Top with pork, egg slices, and garnishes.

Tips: For extra crunch, add bean sprouts. Adjust sauce to taste—spicy chili oil can be added for heat. Serve chilled for a perfect summer dish!

This dish balances tender pork, chewy noodles, and crisp veggies, making it a crowd-pleaser at any meal. Enjoy!