This was so delightful! My husband gave it a 9…and he is VERY picky, and NOT into new food experiences. So far every one of your dishes has been a hit! Thank you so much.
I love everything you cook. I wish I could cook many of the dishes you show. I haven’t been able to find some of the ingredients in my local stores. I live in Maine, USA
Love love love this recipe! So easy and always delicious!!
This is my go to recipe when I have no idea what I want to make for dinner cause I always have all these ingredients at home. The flavors are amazing. Thank you for sharing.
This is my favorite Marion’s recipe and I’ve made it time and time again. I just made it using my new Mako wok for the first time and wow! I didn’t think it could get much better but I am so happy to be proven wrong. Added a next level of flavor that I am in love with. Thank you Marion🙏🏼
We have made this several times and it is a favorite on those nights when you need something quick and easy. If you want to elevate the traditional hamburger night and don’t want another burger use the mince beef instead!
It’s extremely easy and fast to make, tastes delicious and you can easily adapt the level of spiciness to your liking. And it makes a huge portion out of the amount of ingredients in the recipe:) We had some leftovers that were really good when warmed up later on:)
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80g (2.8 oz) glass noodles (also known as cellophane or mung bean noodles)
1 tbsp vegetable oil
1½ tbsp douban jiang chilli paste*
1 tbsp finely chopped ginger
200g (7 oz) beef mince
1 tbsp Shaoxing cooking wine
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp sugar
1 cup chicken stock
1 tsp finely grated garlic
2 tbsp finely chopped spring onion (scallions)
Soak the noodles in room temperature water for 10 minutes or until they’re just pliable. Drain and set aside for later.
Heat the vegetable oil in a wok or frying pan over medium heat. Add the douban jiang and ginger and stir-fry for about 10 seconds. Then add in the beef. Stir-fry until the beef is almost cooked. Then add the Shaoxing wine, soy sauce, dark soy sauce and sugar. Stir-fry for about half a minute. Then add the chicken stock. Allow to simmer for 2 minutes. Then add in the noodles. Toss the noodles in the sauce for 2-3 minutes or until the noodles have soaked up all the sauce. Turn the heat off and toss through the grated garlic and the spring onions. Serve warm.
– Douban jiang is a spicy fermented chilli bean paste. Find it at your Asian grocery store or order it online.
– More super simple ground beef recipes here!
