This chinese noodle dish with the exceptional name (basic recipe and explanation here) is fast and easy to cook and yummy as hell. Man, I love that shit!
(BTW: Sake is required, not Oyster Sauce as on the picture). As usual I adapted it a little, aka mixed several recipes that I found on the internet until I liked it best.
1 Pkg. of mung bean vermicelli (100g)
250g minced beef or pork
1 tsp. minced ginger
2 cloves garlic, minced
1.5 tbsp. Doubanjiang
3-4 wood ear mushrooms sliced
1/2 cup water or chicken stock (if needed)
2 spring onions (white part and green part minced separately)
1.5 tbsp. soy sauce
1.5 tbsp. Sake
1.5 teaspoon sugar
Soak Chinese vermicelli and wood ear mushrooms in warm water until soft, then drain. Chop the mushrooms finely. Mix Ingredients for the sauce.
Heat up oil in wok and fry garlic and ginger, then the white part of the green onions until aromatic. Add ground pork and fry. Add Doubanjiang and stir-fry over medium fire until the oil becomes red and you can smell the aroma. Add the mushrooms and the sauce and let thicken a little.
Pour in the water/stock (only if pan is too dry and not too much!) and bring everything to a boil, then add soaked vermicelli. Give a big stir-fry to mix everything well. Sprinkle chopped green onions and serve hot.