Mung bean noodles with eggplants
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 1 eggplant (big size) - cut into bite sizes
- 30g fresh ginger - finely chopped
- 2 garlic cloves - finely chopped
- 350g ground beef
Ingredient A
- 15g doubanjiang
- 1 tbsp sugar
- 50g white (cooking) wine or cooking sake
- 12g oyster sauce
- 3 tbsp soy sauce
- 10g sweet bean paste / tian mian jiang
- 50g water
- 10g weipa, or chicken stock powder, or japanese komi paste or ajinomoto chicken stock
- 1 tbsp sesame oil
- 150g vermicelli bean threads - soak in water for about 1h and cut into about 5cm long
Instructions
- 1. In a frying-pan, heat 2 or 3 tbsp vegetable oil, and fry the eggplants until lightly soft. Set it aside on the plate.
- 2. In a bowl, add ground beef, ingredient A and mix. Set aside.
- 3. In a same frying-pan, add 1 tbsp oil and fry ginger, garlic until fragrant. Add the beef mixture from #2 in one go and cook until the meat is no longer pink.
- 4. Add the drained vermicelli and cook. Pour the sesame oil to taste.
- Serve hot onto the hot steamed rice!
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