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beans oil onion gingerroot mincemeat soy sauce water soy sauce ketjap manis vegetables chicken stock powder
Viewed: 93 - Published at: 8 years agoIngredients
- 250 g mung beans, vermicelli they are also called cellophane (found in the asian section of your supermarket) or 1 glass noodles
- 2 tablespoons oil
- 1 large onion, diced
- 2 -4 garlic cloves, crushed (or a good tablespoon of the prepared garlic in a jar)
- 1 tablespoon of fresh grated gingerroot (or 1 tb of ginger from a jar)
- 300 g mincemeat (all meats are fine, beef, chicken or pork) or 500 g of chopped meat (all meats are fine, beef, chicken or pork)
- 2 tablespoons soy sauce
- 2 cups water
- 1/2 cup soy sauce
- 2 tablespoons ketjap manis
- 2 -5 cups chopped vegetables, I love veggies so I added 5 cups (fresh or frozen)
- 1 1 teaspoon chicken stock powder or 1 teaspoon beef stock powder
Method
- In a large pan, fry the onion, garlic and ginger until the onion is translucent over a med/high heat.
- Add and fry the meat for no more than 2 minutes It needs to be just seared. Stir so it doesn't burn.
- Add the soy sauce and water (the water should almost cover the meat - not totally). Let simmer over a med. heat while you prepare the noodles (about 5 minutes).
- Prepare the noodles as per the pack instructions (place hot water in a bowl and add the noodles, let stand until they are re-hydrated and plyable).
- Snip the noodles, you want each strand to be short.
- Add the noodles plus 1 cup of the water from the noodles.
- Add the remaining ingredients. It will look soupy - this is normal.
- Stir and let simmer over a medium heart for 10-15 minutes.
- Serve as is!
