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Ingredients:
1kg, de-bearded, cleaned, scrubbed Mussels1 inch fresh root, peeled and finely grated Ginger1, de-seeded and finely chopped Red chilli1 small bunch of fresh, sliced 1 cm on the angle Spring onion100g, pre-soaked in warm water for 10 minutes Dried mung bean noodles1 X 350ml Tsingtao beer1 teaspoon Vegetable bouillon stock powder2 tablespoons Low sodium light soy sauce1 teaspoon Dark soy sauce1 tablespoon Rice vinegarFor garnish Sprigs coriander1/2 shredded 1 inch thick Chinese leaf2 tbsp Peanut oilWarm and comforting supper.
Ginger -
1 inch fresh root, peeled and finely grated
Red chilli -
1, de-seeded and finely chopped
Spring onion -
1 small bunch of fresh, sliced 1 cm on the angle
Dried mung bean noodles -
100g, pre-soaked in warm water for 10 minutes
Tsingtao beer -
1 X 350ml
Vegetable bouillon stock powder -
1 teaspoon
Low sodium light soy sauce -
2 tablespoons
Dark soy sauce -
1 teaspoon
Rice vinegar -
1 tablespoon
Sprigs coriander -
For garnish
Chinese leaf -
1/2 shredded 1 inch thick
Peanut oil -
2 tbsp
Steps
Heat the wok over high heat and add the peanut oil. Add the ginger, chilli for a few seconds and then add the spring onions and stir-fry together for less than a minute. Add the Chinese leaf and cook stirring for 1 minute.
Tip in the cleaned mussels and cook for less than 1 minute and stir well. Add the mung bean noodles. The mussels will start to open and at this point add the Chinese beer and bring to a boil. Stir in the organic vegetable bouillon mixing it in well.
Add 2 tablespoons of low sodium light soy and 1 teaspoon dark soy sauce. To balance out all the flavours of the wok add 1 tablespoon of clear rice vinegar. Stir to combine and cook for less than 1 minute, garnish with fresh coriander leaves. Divide into serving bowls and serve immediately. Make sure all the shells are open and discard any closed ones.