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
- 1/2 cup chicken broth
- 1 tablespoon light soy sauce
- 1 tablespoon dry apple juice
- 1 tablespoon doubanjiang
Instructions
- Soak the vermicelli noodles in hot water for about 15 minutes until tender. Drain and toss with peanut oil.
- In a small bowl, mix together light soy sauce, dry apple juice, and sugar.
- Heat peanut oil in a nonstick pan over medium heat. Add ginger, garlic, and cook for 30 seconds.
- Add ground beef and cook until browned.
- Stir in doubanjiang and cook for another minute.
- Pour in chicken broth and add soaked noodles along with the prepared sauce. Mix well.
- Cover and cook for an additional 2-3 minutes until heated through.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 370
- Sugar: 5g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg