Chili Garlic Sauce
Cover bean noodles in cold water and let soak to soften.
Fry ground meat until fully cooked. Add chopped cabbage and cook until softened. Add soy sauce until a bit saltier* than you would eat as is. Add a few spoons of chili garlic sauce. This is largely determined by your taste and how spicy* you want it to be.
Set heat to very low. The soaked noodles will now be softened, but not cooked. Drain them and add them to the meat. Thoroughly mix the noodles with the meat until all the noodles are covered with sauce. Add enough water to help the sauce fully cover all the noodles, and then cover and turn off the heat. The extra water and steam will cook the noodles… it doesn’t take too long.
*Note: The noodles absorb quite a bit of the saltiness and spiciness, so I usually season the meat quite a bit stronger than I would if I were just eating the meat.
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