This stirfry is soooo tasty and sure to please the fussiest of tastebuds....I have included substitutions to turn it into a vegetarian option as everyone needs to taste the flavours of this dish!
Ingredients
1 x 440g pkt flat rice noodles1/3 cup chicken stock (for vegetarian option use Vegeta mixed with water for stock)
1/4 cup hoisin sauce
1 tbs soy sauce
2 tsp brown sugar
1 garlic clove, crushed
1 tsp finely grated fresh ginger
1/2 tsp Chinese five spice
1 tbs peanut oil
500g chicken stirfry strips (for vegetarian option use tofu)
1 bunch broccolini, coarsely chopped
1 small red capsicum, halved, deseeded, thinly sliced
1 large carrot, peeled, halved crossways, cut into matchsticks
1 can baby corn spears thinly sliced
2 large shallots, trimmed, thinly sliced
Method
Prepare the noodles following packet directions. Combine the stock, hoisin sauce, soy sauce, sugar, garlic, ginger and Chinese five spice in a small bowl.Heat 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. Add 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.Enjoy
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