- 2 tablespoon oil
- 250 g ground beef
- 2 tablespoon soy sauce
- 1 teaspoon grated ginger
- 2 teaspoon White pepper powder adjust to your liking
- 2 tablespoon corn flour
- 2 tablespoon spring onion chopped
- 120 g vermicelli more or less for two
- 2 tablespoon dark vinegar optional
- 2 tablespoon chilli oil optional
In a sauce pan heat the oil and ground beef over medium heat. Break the meat apart. Cook until slightly browned.
Add in the grated ginger and soy sauce, stir fry for 10-15 second. Add 1 cup of water and white pepper powder. Put a lid on and simmer for 10 minutes. Add more water if it evaporates too much. (time to cook the noodles).
Boil the noodles in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
Mix the corn flour with 1/2 cup of water and pour into the beef sauce. Stir until evenly thickening.
Toss in the cooked noodles and then serve with spring onions on the top. Add the Chinese dark vinegar and chilli oil if desired.