INGREDIENTS
150 g
Pork / beef
1/2 tsp
Chilli, powder
1
Chilli, fresh
2 cloves
Garlic
1 tsp
Ginger
1 tbsp
Sichuan chilli bean paste
1
stalk Spring onion
1/2 tsp
Soy sauce, light
100 g
Mung bean vermicelli noodles, dry
1 tsp
Sugar
1/4 tsp
White pepper
1 1/2 tbsp
Cooking oil
1 tsp
Shaoxing rice wine
250 milliliters
Water, hot