Stir-fried Korean mung bean noodles
This is our own take on japchae but with Singaporean ingredients! Not too bad at all.
North Region, Singapore
1 person made this
450g Korean mung bean noodles
3 shallots, sliced
3 dried mushrooms, soaked until soft, sliced
4 leaves pa bor cai (打婆菜), cut into strips
3 fishcakes, sliced
50g lean pork, sliced
12 prawns, shelled, chopped
150ml Bibigo Hot & Spicy sauce
- Boil the mung bean noodles in boiling water for 8 minutes. Remove and set aside.
- Fry the shallots and mushrooms until fragrant.
- Add in the pa bor cai, fishcake, lean pork and prawns and fry until cooked.
- Add in the tanghoon. Stir in the Bibigo Hot & Spicy sauce. Once it is well-mixed, turn off the heat. Serve.
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