Ingredients
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1 x 440g pkt flat rice noodles
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80ml (1/3 cup) Massel chicken style liquid stock
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60ml (1/4 cup) hoisin sauce
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1 tablespoon soy sauce
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2 teaspoons brown sugar
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1 garlic clove, crushed
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1 teaspoon finely grated fresh ginger
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1/2 teaspoon Chinese five spice
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1 tablespoon peanut oil
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500g beef mince
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1 bunch broccolini, coarsely chopped
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1 small red capsicum, halved, deseeded, thinly sliced
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1 large carrot, peeled, halved crossways, cut into matchsticks
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2 large shallots, trimmed, thinly sliced
Method
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1Prepare the noodles following packet directions. Combine the stock, hoisin sauce, soy sauce, sugar, garlic, ginger and Chinese five spice in a small bowl.
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2Heat a wok over high heat. Add half the oil and heat until smoking. Swirl to coat. Add the mince and stir-fry for 5 minutes or until the mince changes colour. Transfer to a plate. Heat the remaining oil in the wok. Add the broccolini, capsicum and carrot. Stir-fry for 2 minutes or until the broccolini is bright green and tender crisp.
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3Add the stock mixture, mince, noodles and shallot to the wok. Stir-fry for 2 minutes or until the noodles are soft and heated through. Divide among serving bowls to serve.
Source: taste.com.au
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