Ingredients
Noodles
- 200g dry mung bean vermicelli noodles or alternative (500g - 1 kg fresh rice noodles)
Seasoning
- 2 Tbsp cooking oil
- 2 Tbsp chilli bean paste, (we like Fu Chi)
- 1 tsp chilli powder (we use Korean... know your chilli, and your tolerance)
Protein
- 300g plant based mince, ( 1/2 - 1 cup TVP ) or ( 1 can brown lentils )
- 1-2 tsp beef flavoured stock
Sauce
- 4 cloves garlic, minced (1 Tbsp)
- 2 tsp minced ginger
- 2 tsp Shaoxing rice wine or sake
- 1 tsp light soy sauce
- 500 ml hot water ( if using TVP and or fresh noodles, reduce water by half )
- 2 tsp sugar
- 1/2 tsp white pepper
Garnish - Optional
- 2 stalk scallions, chopped
- fresh chilli, chopped, optional
Instructions
- Make a choice of Protein - If you use TVP Mince, pour water over the TVP through a strainer and allow to drain, consider adding stock powder to the pan with the TVP. If Lentils or Plant Mince, season if desired and proceed.
- Soak noodles in warm water for 5 minutes (or in cold water for 10 minutes) until they are soft and pliable. Rinse under cold water and drain. Set aside.
- Heat up oil in a wok over a medium-high heat. Briefly fry chilli bean paste and chilli powder, then stir in mince or lentils, ginger, rice wine and soy sauce. Fry until well combined.
- Pour in hot water. Then add sugar, white pepper and the garlic.
- When most of the water is absorbed into the mince mixture. Add the noodles, scallions and fresh chilli (if using). Mix and cook for 30 seconds then serve warm.
- ALTERNATIVE : Mix all 'sauce' ingredients together, follow steps 1 & 2 for preparation, heat oil, fry paste and powder, add protein and fry until near dry, add sauce, if too wet simmer for a few minutes before adding noodles then stir in the garnish and serve.
Notes
- Different brands of Sichuan chilli bean paste (aka spicy Doubanjiang/辣豆瓣酱) may vary in saltiness, hotness and texture. Adjust the volume accordingly. Best to use Pixian Douban, a well-known variety, which needs to be coarsely chopped prior to cooking.
- This dish is usually served with other savoury dishes and plain rice. However, it also makes a meal on its own.
- Serving: 1Serving | Calories: 320kcal
- You can make this with any noodles you want... I used fresh rice noodle sheets and cut them into super chunky noodles once... SO GOOD!
- You can use a neutral (not mexican flavoured!) plant based mince or TVP rehydrated in some beef stock, or even brown lentils with a little beef stock powder or a splash of vegan Worcestershire sauce...
- I make a double batch, because I usually only make this when I buy plant based mince and it comes in 300 - 400g increments... I'm also fine with it reheated, or used as a filling for cold rice paper rolls, it never goes to waste.
- you could make this GF friendly if you use a chilli paste like sambal oelek, tamari, and are sure your noodles are made with mung beans or rice...