60g dried harusame mung bean noodles
70g pork mince
1 dried kikurage wood ear mushroom
1 red pepper
1 tbsp sesame oil
1/2 tsp doubanjiang broad bean chilli paste
140 ml water
1 tsp chicken gara soup stock
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp oyster sauce
How To Prepare
🤗🤗 Rehydrate the dried wood ear mushroom in a small bowl of water for 5 mins. In a medium saucepan, bring 1.5L of water to the boil, and cook the harusame noodles until al dente, about 2-3 mins. Cut the noodles into into bite-sized lengths. Dice the red pepper into small cubes. Drain the excess water from the rehydrated wood ear mushrooms. Dice the mushrooms into small squares.
🤗🤗 Mix the ingredients for the sauce together until the sugar has dissolved. Set aside.
🤗🤗 Heat the sesame oil, and stir-fry the pork mince until browned, about 3-5 mins.
🤗🤗 When the mince is cooked, add the red pepper, and continue stir-frying. Add the sauce and the noodles, and simmer on low to reduce the sauce a little. Serve warm.