Dry Tossed Thick Mung Bean Noodles With Spicy Beef Mince

Who says leftover has to be boring? Here's a good example for you.

I was dying for a big bowl of noodles or carbs of any kind after another of my run. I was delighted to find the remaining thick mung bean noodles and some leftover beef mince from my carbless dinner the previous night...... well yes! the not so silly diet is still on and bunless burger was on the menu again.

I marinated the beef briefly and made a dressing using hoisin sauce and sichuan chili oil (both are staples at the tummies') as a base. The cucumber strips add freshness and the crunch element to that of the chewiness of the noodles and the partly crisped up tender mince, making this a texture haven in a bowl.

recipe from the tummies' kitchen
recipe per serve
you'll need;
150 g of beef or pork mince
1/2 tbs soy
1/2 tsp of sesame oil
dash of white pepper
1 tbs of corn flour
2 bundles of mung bean noodles, cooked till al dente
half a lebanese cucumber, cut into long strips
chopped spring onions

for the dressing;
2 tbs of hoisin sauce
1 tbs of light soy
1 tbs of dark soy
dash of sesame oil
dash of white pepper
1 tbs of Sichuan chili oil with sediments

Marinate beef mince with soy, sesame oil, pepper and corn flour. Prepare cucumber and spring onion and mix the dressing.

Brown the marinated beef mince with a little oil and set aside.

Cook noodles until al dente, drain well and mix well with the awaiting dressing.

Top noodles with beef mince, cucumber strips, sliced chili, spring onion and fried garlic.

Mix everything up and enjoy.