Speedy mince and noodle stir-fry

Courtesy;Super Food Ideas

Recipe by Kim Coverdale

Photography by Rob Palmer

• Ingredients
• Nutrition

• 450g fresh hokkien noodles
• 1 1/2 tablespoons peanut oil
• 500g beef mince
• 1 brown onion, halved, cut into thin wedges
• 3 garlic cloves, crushed
• 300g broccoli, cut into small florets
• 115g baby corn, thinly sliced diagonally
• 1 carrot, halved, thinly sliced diagonally
• 1 small red capsicum, cut into 1cm pieces
• 1/4 cup soy sauce
• 1/4 cup barbecue sauce
• 1 teaspoon sesame oil
• 2 green onions, thinly sliced diagonally

Energy 2276kJ	Fat saturated 8.00g
Fat Total 23.00g	Carbohydrate sugars 11.00g
Carbohydrate Total 42.00g	Dietary Fibre 8.00g
Protein 38.00g	Cholesterol 95.00mg
Sodium 1509.48mg

All nutrition values are per serve.

• Method

1. Step 1
   Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Using a fork, separate noodles. Drain.
2. Step 2
   Meanwhile, heat a wok over high heat. Add 1 tablespoon peanut oil. Swirl to coat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Transfer mince to a bowl, draining fat. Add remaining peanut oil to wok. Swirl to coat. Add brown onion and garlic. Stir-fry for 1 minute.
3. Step 3
   Add broccoli, corn, carrot and capsicum. Stir-fry for 3 to 4 minutes or until tender. Return mince to wok. Add soy sauce, barbecue sauce and sesame oil. Stir-fry for 1 minute. Add noodles and green onion. Stir-fry to combine. Serve.
   
   
   Tips: Use canned baby corn spears instead of fresh