Beef & Lamb Noodles

Cook time: 15 minutes
Yield: 2-3 servings

Ingredients

2 portions of rice vermicelli, cooked according to package instructions
4 garlic cloves, chopped
3 spring onions, sliced (whites and greens separated)
1/2 brown onion, sliced
50g capsicum, sliced
40g carrot, thinly julienned
300g beef and lamb mince
3 tbsp Chinese cooking wine
1/2 tbsp crushed ginger
5 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sesame oil
Peanut oil

Instructions:

1. Heat a wok over high heat. Add peanut oil, then immediately add the garlic, spring onion whites, and onion. Sauté for 30 seconds.

2. Add the capsicum and carrot, toss for 20 seconds, then remove from the wok.

3. Add more oil to the wok, then add the minced meat. Break it apart and season with salt. Add Chinese cooking wine and ginger. Cook until the water evaporates and the meat begins to caramelise.

4. Return the vegetable mix to the wok, followed by the noodles, soy sauce, and oyster sauce.

5. Toss well to combine everything and cook for 1 minute.

6. Turn off the heat, add the spring onion greens and sesame oil. Toss again and serve.

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