Ingredients

The following ingredients have 4 Servings
  • 200 g mung bean vermicelli
  • 1 cup minced beef or pork
  • pinch of salt
  • 1 tablespoon cooking oil
  • 1 tablespoon Doubanjiang
  • 1 tablespoon soy sauce
  • 1 teaspoon scallion white ( , white part and green part minced separately)
  • 2 cloves garlic ( , minced)
  • 1 teaspoon minced ginger
  • 1 teaspoon sugar
  • 2 cups water or chicken stock

Instruction

  • Marinade the minced beef or pork with pinch of salt. Soak Chinese vermicelli in warm water until soft around 10 minutes Move out and drain.
  • Heat up oil in wok and fry the ground pork until aroma. Transfer out.
  • Add doubanjiang, minced garlic, sliced ginger and chopped scallion in wok and stir-fry over medium fire until the oil becomes red and you can smell the aroma. Return pork and add soy sauce. Mix well.
  • Pour 2 cup of clean water (or chicken stock is much better ) and bring everything to boil. Add soaked vermicelli and sugar; give a big stir-fry to mix everything well. (There is no need to cook off all the liquid as the vermicelli continues to adsorb liquid after transferring out)
  • Sprinkle chopped green onions and serve hot.