Biang Biang Rice Noodles

Biang Biang Noodles, meine Familie hat es sehr gerne gegessen! Das Rezept stammt von Lorraine Elliott’s Blog Notquitenigella. Ich habe das Rezept aber mit Reis Nudeln gemacht. Meine Tochter war deshalb so glücklich, da sie Nudeln sehr mag, aber durch ihre Weizenallergie kaum mehr welche essen kann. Deshalb ist alles, was mit Reisnudeln gekocht wird, nun ihr Lieblingsessen! Anscheinend hat es gut geschmeckt, den die ganze Platte voll, war plötzlich weg! Das Rezept ist äusserst einfach und sehr schnell gekocht! Der Name des Gerichtes ist hier erklärt.

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This recipe is from Lorraine Elliott’s Blog Notquitenigella. However, I made the recipe with rice noodles. My daughter was so happy to have them, then with her wheat allergy she is not allowed to eat any normal noodles anymore; but she loves them so much. So now she loves rice noodles, and this was her favorite dish. I think, everybody loved this dish as suddenly… everything was gone. This recipe is really easy and very quick! Here is the explanation to the name.

I used store bought rice noodles and did not make the noodles Lorraine has in her recipe. I had to cook gluten-free.

For 4 Persons as full meal:
500 g Rice Noodles
200 ml Peanut Oil
4 tbsp Soy Sauce
3 tbsp Chili Flakes
1.5 tbsp Vinegar
3 cloves of Garlic, chopped
3 Spring-onion, chopped
½ tsp Cumin
3 tsp toasted Sesame Seeds
100 g ground Pork (I used 300 g ground Beef)
100 ml Noodle cooking Water

Cook the rice noodles in boiling water for 3 minutes, then take the pot from the heat. Let them stand in the water, they will finish cooking like that. You can do this in advance and then just use the noodles as soon as you need them. By staying in the water, they will not stick to each other. If you use the noodles immediately, cook them for 7 minutes, then drain them.
For the Sauce put all ingredients into a saucepan and heat it up. Fry the ground meat in a frying pan. Mix them with the noodles and serve!