Crispy glass noodle pork meatballs

Soak the glass noodles in room-temperature water about 7 minutes, until pliable.

Pound white peppercorns, garlic and cilantro stems (or roots) to a fine paste.

Combine the lean ground pork with the paste, soy sauce, oyster sauce, sugar, one egg and cornstarch.

Knead by hand until well mixed, which makes the meatballs bouncier.

Drain the noodles very well in a towel so excess water does not soften the meatballs; cut to about two inches.

Add the noodles and green onions to the meat and fold in gently so the onions do not bruise. Optionally cook a little in the microwave or a skillet to check the seasoning. The mixture can be made ahead and refrigerated.

Form balls about one to one and a half inches across, tucking in long noodles and big pieces of green onion; wet hands give a smooth surface. Or form patties and shallow fry.

Deep fry in oil at about 325 to 350 for about five minutes, stirring once they have firmed up for 15 to 30 seconds; check doneness with a meat thermometer.

Drain on paper towel; rest 5 to 10 minutes before biting in.

Pile into a mountain and drizzle with sweet chili sauce.