Rice noodles with Manganji peppers
It's recommended to use a fatty cut of beef, such as sirloin. You can also use beef tallow instead. This will allow the flavor to soak into the rice noodles
How to make it
1
Soak the rice noodles in boiling water and drain in a colander. Cut the beef into small pieces and thinly slice the manganji peppers and shiitake mushrooms
2
Heat a frying pan with scallion oil over high heat and fry the beef
3
Once the beef has released its oil, add the ginger, shiitake mushrooms, all-purpose sauce, and soup and simmer
4
Add the rice noodles, cover and simmer for 1-2 minutes to allow them to soak up the soup
5
Add the manganji peppers and [A], mix quickly, and remove from heat
6
Serve in a bowl and it's finished.
Ingredientsfor 2 people
-
- the beef Uses the fatty part of
- 40g
-
- from the Manganji peppers With the seeds removed
- 20g
-
- Shiitake
- 10g
-
- the rice noodles rehydrated
- 80g
-
- Scallion oil
- 2 tbsp
-
- ginger minced
- 1 tsp
-
- All-purpose
- 3 tablespoons
-
- Chinese soup
- 100cc
-
[A]
- Scallion oil
- 1 tablespoon
-
- Sesame oil
- 1 tsp
-
- chili peppers
- Two
[PR]
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