Ingredients
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440g packet shelf-fresh thin hokkien noodles
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2 tablespoons peanut oil
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500g lean beef mince
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3 teaspoons curry powder
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1/3 cup Massel chicken style liquid stock
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2 tablespoons soy sauce
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2 tablespoons rice wine vinegar
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2 tablespoons brown sugar
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1 brown onion, cut into thin wedges
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2 carrots, sliced diagonally
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2 celery stalks, sliced diagonally
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1 head broccoli, cut into florets
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2 garlic cloves, crushed
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125g can corn kernels, drained
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Sliced green onions, to serve
Method
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1Place noodles in a heatproof bowl. Cover with boiling water. Drain immediately. Separate noodles with a fork.
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2Heat a wok over high heat. Add 1 tablespoon oil. Swirl to coat. Add mince. Stir-fry, breaking up mince, for 8 minutes or until browned. Add curry powder. Stir-fry for 1 minute. Transfer to a bowl, draining any excess fat.
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3Meanwhile, combine stock, soy, vinegar and sugar in a small jug.
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4Add remaining oil to wok. Swirl to coat. Add onion, carrot and celery. Stir-fry for 3 to 4 minutes or until tender. Add broccoli. Stir-fry for 2 minutes. Add garlic. Stir-fry for 1 minute or until fragrant.
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5Return mince to wok with corn and stock mixture. Stir-fry for 1 minute or until combined. Add noodles. Toss until heated through. Top with green onion. Serve.
Source: taste.com.au
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