Serves 4
Directions
- 1Soak the noodles in warm water and set aside.
- 2Brown off the beef with salt, pepper, and half of the hoisin.
- 3After 5 minutes add the garlic, ginger, chilli, and basil.
- 4Cook this for 10-15 minutes until the sugars in the hoisin have caramelised the beef and it turns nice and sticky.
- 5Add the carrots, cabbage, the other half of the hoisin, and some water.
- 6Drain the noodles and soak them in boiling water for a couple of minutes to give them a head start and to ensure an even cook.
- 7Drain the noodles and add them to the pan.
- 8Stir everything until well combined.
- 9Serve into containers and store in the fridge for up to a week.
Ingredients
- 500 g extra lean beef mince
- 130 g hoisin
- 3 garlic cloves
- 1 tsp ginger
- 1 red chilli
- 2 carrots
- 0.33 head 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.
- The shredded cabbage and carrot in this dish are going to give the illusion that we have more noodles in this dish than we actually do.
- If there is too much cabbage, add it in batches. It will eventually sweat down into half the size.
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