Dan Dan Mein with Mung Bean sprouts
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Sprout(s) | Mung Bean sprouts |
| Cuisine type | Asian |
| Dish type | Main Dish |
| Cooking Method | |
| Main Ingredient | Noodles |
| Convenience | 30 Minutes |
| Occasion | Any Occasion |
| Lifestyle consideration | |
| Ready In | Less than 1 hour |
Description
Noodles With Hot Meat Sauce. A nice one course meal with a bit zing.
Ingredients
| 1 | lb | beijing-style udon noodles |
| 10 | oz | mung bean sprouts |
| 1 | T | salad oil |
| 1⁄2 | lb | lean ground beef |
| 1 | t | minced garlic |
| 1 | t | minced ginger root |
| 1 1⁄2 | T | horse bean sauce with chili |
| 3⁄4 | c | chicken broth |
| 2 | T | sherry |
| 1 | T | light soy sauce |
Instructions
Cook noodles in boiling water for about 6 minutes, rinse and drain. Place on serving platter. Lightly blanch bean sprouts and arrange around noodles; set aside. In a wok, heat oil and brown beef. Add garlic, ginger, bean sauce; stir-fry 1 minute. Add broth, sherry, and soy sauce; lower heat to medium and cook until liquid is reduced to half. Stir in green onions. Combine cornstarch and water, stir into hot mixture. Cook until sauce thickens. Pour over noodles. Garnish with Chinese parsley.
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