Pork and Celery with Fried Noodles

Pork and Celery with Fried Noodles

A wonderful Asian-style meal with crunchy celery as a compliment.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to soak is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3-1/2 oz.)

60 g (about 2 oz.)

1 Tbsp

1/2 stalk

as needed

a dash

a dash

1-1/2 Tbsp


1-1/2 tsp


  1. Add the dried shrimp to 70 ml (about 2-1/2 oz.) of boiled water to soften.
  2. Soak the cellophane noodles in lukewarm water for 10 minutes until soft, then cut into edible lengths.
  3. Divide the fat part of the celery's stem into 2-3 equal pieces vertically, cut into 4-5 cm (2 in) long pieces.
  4. Heat up salad oil in a frying pan, and fry the ginger and onion.  When fragrant, add the pork and cook well.
  5. Add and fry the celery stems and bean sprouts.  Add (1) along with soup, (A), and (2).  Allow the noodles to dry while heating them up.
  6. Add the celery leaves and mix well, then turn off the heat.  Season with salt, and arrange on a plate.  Sprinkle on pepper and dress with cilantro.

Cooking Basics

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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