Step 1

Cut the 5-spice bean cake into dice. Peel and dice the carrots as well.

Step 2

If your edamame is frozen, soak it in a bowl of water to defrost- this usually only takes a few minutes.

Step 3

Heat up 1 tbsp of oil in a large frying pan or wok, over medium-high heat.

Step 4

Add the diced bean cake into the pan and fry until slightly caramelised, around 2-3mins.

Step 5

Add in the mince and stir fry it to break it up nicely. Stir fry for 2-3 mins.

Step 6

Once the mince has taken on an even colour, add in the rice wine and continue to stir fry to cook off the alcohol, for 1min.

Step 7

Add in the soy sauce and doubanjiang. Reduce the heat to medium and mix in the sauces well.

Step 8

Add in the carrots and stir through well.

Step 9

Add water and salt, and reduce the sauce to a simmer. Simmer for 3-4mins stirring often. The carrots should have started to soften.

Step 10

While the sauce is simmering, set a pot of water to boil.

Step 11

The sauce should have soaked up the flavours; add in the edamame and cook, stirring for another 2-3mins. Taste and adjust the flavours if needed. Remove from heat and set aside.

Step 12

Cook the Yang Chun noodles according to the packet instructions. Drain the noodles and place them into a large bowl.

Step 13

Spoon your mince sauce over the noodles and serve immediately. Serve with blanched greens or beansprouts. Remind your guests to stir in the sauce just before eating!