Braised Cellophane Noodles with Japanese Mustard Spinach and Ground Meat
Cellophane noodles soak up the savoriness of ground meat.
20 minutes
332kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Reconstitute the cellophane noodles in lukewarm water keeping slightly firm and then quickly chop up.
- Cut the Japanese mustard spinach into 4 cm (1.6 in.) lengths.
- Heat the oil in a fry pan and saute the red chili pepper rounds, making sure not to scorch. Add in the ground meat and (2) and saute all together. Add in (A), bring to a simmer, add in (1) and stir while allowing the ingredients to soak up the cooking liquids.
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