2 table_spoon oil
250 g ground beef
2 table_spoon soy sauce
1 teasp_oon grated ginger
2 teasp_oon White pepper powder ad-just to your liking
2 table_spoon corn flour
2 table_spoon spring onion chopped
120 g verm_icelli more or less for two
2 table_spoon dark vinegar optional
2 tables_poon chilli oil optional
In a sauce pan heat the oil and ground beef over medium heat. Break the meat apart. Cook until slightly bro_wned.
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 evapo_rates too much. (time to cook the noodles).
Boil the noodles in a large pot of boiling sal-ted 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 eve_nly thick_ening.
Toss in the cooked noodles and then serve with spring onions on the top. Add the Chinese dark vinegar and chilli oil if desired.