Ingredients
Scale
- 4 oz. dried mung bean vermicelli noodles
- 1 tablespoon peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 4 oz. ground beef
- 1 tablespoon doubanjiang
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon apple vinegar (or dry apple juice)
- 1/2 cup chicken broth
Instructions
- Soak the vermicelli noodles in hot water for about 15 minutes until tender. Drain and toss with half a tablespoon of oil.
- In a small bowl, mix doubanjiang, light soy sauce, dark soy sauce, apple vinegar, and sugar to create the sauce.
- Heat peanut oil in a nonstick pan over medium heat. Sauté ginger, garlic, and green onions until fragrant.
- Add ground beef and cook until browned.
- Stir in the prepared sauce and mix well before adding the soaked noodles and chicken broth.
- Cover the pan and let it cook for about 2-3 minutes until everything is heated through.
- Uncover and cook on medium-high until excess liquid evaporates.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg