THAI-STYLE STIR-FRIED MI NCE AND NOOD LES

Serves 2 Ready in 20 min

Essentials (South Africa) - - FOOD -

200g rice noo­dles

2 tbsp veg­etable oil

1 red onion, sliced 2 cloves gar­lic, chopped 2 red chill­ies, de­seeded and finely sliced 200g lean minced beef 100g Ten­der­stem broc­coli, halved length­ways

2 tbsp fish sauce

1 tbsp soy sauce

1 tsp sugar

1 tsp sesame oil Small hand­ful of co­rian­der leaves Small hand­ful roasted peanuts

1 lime, cut into wedges

1

Put the noo­dles in a bowl, pour over boil­ing wa­ter, cover and leave for 8 min, un­til soft­ened.

Mean­while, heat the oil in a wok and fry the onion, gar­lic and chilli for 2 min. 2 Add the mince, break­ing up the clumps, and stir-fry over a high heat for 8 min. Stir in the broc­coli, fish sauce, soy sauce and sugar and cook for 4 min. 3 Drain the noo­dles, then toss them to­gether with the sesame oil. Com­bine the rice noo­dles and mince, serve in bowls topped with co­rian­der leaves, peanuts and a lime wedge.

2 992 kJ per serv­ing 25g fat 7g sat fat 86g carbs

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