Name: Ma Yi Shang Shu (Stir Fried Vermicelli with Beef)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Sichuan
Ingredients: 4 oz. dried mung bean vermicelli noodles; 1 tablespoon peanut oil; 1 tablespoon minced ginger; 2 cloves garlic, minced; 2 green onions, sliced; 1 tablespoon doubanjiang (chili bean paste); 4 oz. ground beef; 1/2 cup chicken broth; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon Shaoxing vinegar (or dry sherry); 1 teaspoon sugar; Fresh parsley for garnish

Description

Ma Yi Shang Shu, or Stir Fried Vermicelli with Beef, is a quick and delicious Sichuan dish that brings together tender mung bean noodles, savory ground beef, and a bold blend of spices. This 20-minute meal is perfect for busy weeknights or casual gatherings, offering a satisfying taste without the fuss. The noodles soak up a rich sauce made from garlic, ginger, and spicy doubanjiang, delivering an unforgettable flavor in every bite. Pair it with steamed rice or fresh herbs for a complete dining experience that will impress your family and friends.

Ingredients

Scale

4 oz. dried mung bean vermicelli noodles
1 tablespoon peanut oil
1 tablespoon minced ginger
2 cloves garlic, minced
2 green onions, sliced
1 tablespoon doubanjiang (chili bean paste)
4 oz. ground beef
1/2 cup chicken broth
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Shaoxing vinegar (or dry sherry)
1 teaspoon sugar
Fresh parsley for garnish

Instructions

Soak the vermicelli noodles in hot water for about 15 minutes. Drain and toss with oil.
In a small bowl, mix together light and dark soy sauces, vinegar, and sugar.
Heat oil in a nonstick pan over medium heat; add ginger, garlic, and green onions. Sauté until fragrant.
Add ground beef and cook until browned.
Stir in doubanjiang; cook for an additional minute.
Add chicken broth, soaked noodles, and sauce mixture; stir well to combine.
Cover and cook for another 2-3 minutes until noodles are soft; adjust seasoning if needed.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main
Method: Stir Fry
Cuisine: Sichuan

Nutrition

Serving Size: 1 plate (about 250g)
Calories: 420
Sugar: 3g
Sodium: 860mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 20g
Cholesterol: 50mg

Keywords: Customize this dish by substituting beef with chicken or tofu. To make it gluten-free, use tamari instead of soy sauce. Enhance flavor by adding vegetables like bell peppers or snap peas.