Loading...
Ingredients
-
1 x 440g pkt flat rice noodles
-
80ml (1/3 cup) Massel chicken style liquid stock
-
60ml (1/4 cup) hoisin sauce
-
1 tablespoon soy sauce
-
2 teaspoons brown sugar
-
1 garlic clove, crushed
-
1 teaspoon finely grated fresh ginger
-
1/2 teaspoon Chinese five spice
-
1 tablespoon peanut oil
-
500g beef mince
-
1 bunch broccolini, coarsely chopped
-
1 small red capsicum, halved, deseeded, thinly sliced
-
1 large carrot, peeled, halved crossways, cut into matchsticks
-
2 large shallots, trimmed, thinly sliced
Method
-
1Prepare the noodles following packet directions. Combine the stock, hoisin sauce, soy sauce, sugar, garlic, ginger and Chinese five spice in a small bowl.
-
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.
-
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
