This is a great recipe to whip up on a busy night. It is inexpensive, fast and my family love it. I often serve it on rice instead of noodles and have successfully substituted the beef for chicken.
440g flat rice noodles
1/3 cup chicken stock
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoons brown sugar
1 garlic clove, crushed
1 teaspoon finely grated fresh ginger
1/2 teaspoon Chinese five spice
1 tablespoon oil
500g beef mince
Assortment of stir fry vegtables, chopped and diced
- Prepare and cook noodles. Combine stock, hoisin sauce, soy sauce, sugar, garlic, ginger and Chinese five spice in a small bowl.
- Heat wok or large frypan, add half the oil and brown the mince for 5 minutes. Transfer the meat to a plate. Heat the remaining oil and add the vegetables. Stir fry fry for 2-3 minutes until the vegetables are bright in colour, tender and crisp.
- Add the stock mixture, mince and noodles to the pan. Stir fry for 2 minutes or until noodles are soft and heated through.
- Serve and enjoy!