Serves 4
Directions
- 1Soak the noodles in warm water, then set aside.
- 2Brown off the beef with salt and pepper.
- 3Add half of the hoisin.
- 4After five minutes, add the garlic, ginger, chilli, and basil.
- 5Cook this for 10-15 minutes until the sugars in the hoisin have caramelised the beef and it turns nice and sticky.
- 6Add the carrot, cabbage, the other half of the hoisin and some water.
- 7Drain the noodles and soak them in boiling water for a couple of minutes to give them a head start and ensure an even cook.
- 8Drain the noodles, then add them to the pan.
Ingredients
- 500 g extra lean beef mince
- 130 g hoisin
- 3 garlic cloves
- 1 tsp ginger
- 1 red chilli
- 160 g carrots
- 400 g cabbage
- 0.5 cup fresh basil
- 120 g vermicelli noodles
- salt
- pepper
- 0.25 cup water
Equipment
pan
Tips
- If you have dark soy on your hands, add 1-2 tbsp with the first half of hoisin to help the colour and caramelisation of the mince.
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