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.