Ingredients (2 People as a main dish with rice or 4 as a part of a multicourse meal):
100 gr. or 2 bundles of Glass Noodles
100 gr. of minced Pork (chicken/beef)
1 tbsp. of minced Garlic
1 tbsp. of minced Ginger
1 tbsp. of Doubanjiang (spicy fermented soya bean paste)
2 tbsp. of chopped Spring Onions
2 tbsp. of cooking Oil
1 cup of water
Sauce:
1 tsp. of Dark Soy Sauce
1/2 tsp. of Sugar
3 tbsp. chicken stock
Instructions:
Soak the dry vermicelli/glass noodles in cold water for 10 minutes. Rinse, drain and set aside.
For the minced meat, add 1-2 tablespoons of water. Stir well. With this step, your minced meat will not coagulate together when stir frying.
Mix the sauce.
In a wok, put the cooking oil, sauté the minced garlic and ginger until aromatic and slightly golden brown. Add the Doubangjiang paste. Stir fry for a few minutes under medium heat until the oil turns reddish.
Add the minced pork and stir fry until the pork is almost set.
Add the water, followed by the mixed sauce and bring to boil.
Once it boiled, add the soaked glass noodles. Stir until well combined. Let it simmer
for about 2-3 minutes or until the sauce dries up.
Add the chopped onion and serve.