Cellophane Noodles with Short Ribs and Wild Mint

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Believe it or not but leftover short ribs are fantastic in Chinese stir fries: the perfect compliment to whatever green you have on hand or even with noodles. Today, I went for a walk and picked some wild mint which I added to this dish and it came out really well. One of my favorite Chinese dishes is a very spicy pork with cellophane noodles but I have found that leftover short ribs can be just as good as the pork. My mom prepares short ribs really simply so that they were perfectly beefy in this dish. I like to prepare our beef shins and short ribs in a Chinese manner sometimes and find that they are incredible stir fried with any season vegetable when I am preparing leftovers.

Cellophane Noodles with Short Ribs and Wild Mint


  • 4 bundles of cellophane noodles, soaked in boiling water
  • 1 cup left over braised short ribs, chopped up
  • 3 cloves of garlic, minced
  • 1 inch piece of ginger, pealed and grated or minced
  • 1/4 cup of soy sauce
  • 2 hand fulls of fresh mint
  • for some heat add fresh chilies or chili sauce


  1. Boil water and then soak the noodles in water.
  2. Meanwhile remove meat from bone and chop. You can keep as much of the fat as you like. I like to keep as much as possible.
  3. Mince the garlic and ginger. Chop the mint.
  4. In a heavy bottomed skillet or wok add a bit of oil.
  5. Add beef and cook until soft. Add garlic and ginger.
  6. Add the soaked noodles.
  7. Add soy sauce and chili sauce.
  8. Toss then add mint.
  9. Serve and enjoy!

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