Mabo Harusame Mung Bean Noodle Stir Fry By Japan Centre

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Ingredients

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

sauce:
140 ml water
1 tsp chicken gara soup stock
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp oyster sauce

How To Prepare

๐Ÿค—๐Ÿค— 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.

๐Ÿค—๐Ÿค— Mix the ingredients for the sauce together until the sugar has dissolved. Set aside.

๐Ÿค—๐Ÿค— Heat the sesame oil, and stir-fry the pork mince until browned, about 3-5 mins.

๐Ÿค—๐Ÿค— 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.

Source ๐Ÿ‘‡๐Ÿป

https://www.japancentre.com/en/recipes/1524-mabo-harusame-mung-bean-noodle-stir-fry

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