Stir Fried Vermicelli with Beef (Ma Yi Shang Shu)
Indulge in the deliciousness of Stir Fried Vermicelli with Beef (Ma Yi Shang Shu), a quick and satisfying dish that brings the bold flavors of Sichuan cuisine right to your table. This hearty meal combines tender mung bean noodles with savory ground beef, aromatic ginger, and garlic, all tossed in a spicy sauce that will awaken your taste buds. In just 20 minutes, you can create a customizable dish perfect for busy weeknights or casual gatherings. Whether you prefer it mild or spicy, this recipe allows you to adjust flavors to suit your palate while remaining a healthy and filling option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Main
- Method: Stir Fry
- Cuisine: Sichuan
Ingredients
Scale
- 4 oz. dried mung bean vermicelli noodles
- 1 tablespoon peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 4 oz. ground beef
- 1 tablespoon doubanjiang
- 1/2 cup chicken broth
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon apple vinegar (or dry apple juice)
- 1 teaspoon sugar
Instructions
- Soak the vermicelli noodles in hot water for about 15 minutes until softened; drain and toss with oil.
- In a small bowl, mix light soy sauce, dark soy sauce, apple vinegar, and sugar to prepare the sauce.
- Heat oil in a nonstick pan over medium heat; sauté ginger, garlic, and green onions until fragrant.
- Add ground beef to the pan; cook until browned and fully cooked.
- Stir in doubanjiang and cook for another minute.
- Pour in chicken broth and add soaked vermicelli noodles along with the prepared sauce; stir well.
- Cover and cook for an additional 2-3 minutes until noodles are tender.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg