Try cooking up this tasty stir-fry dish of Glass noodles.
250g glass or bean thread vermicelli noodles
2 teaspoons peanut oil
3 garlic cloves, crushed
5 green onions (shallots), cut on the diagonal
400g lean beef mince
1 carrot, grated
2 tablespoons chilli bean sauce
2 tablespoons soy sauce
1 cup coriander leaves
kJ 1125 fat 6g sat fat 2g
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Prepare noodles according to packet directions. Drain.
2. Meanwhile, heat oil in a wok on high. Stir-fry garlic and half of green onion for 1 minute. Add beef mince and stir-fry for 4 minutes, until brown and cooked through. Add carrot, sauces and half of coriander and bring to boil.
3. Divide noodles between serving bowls and spoon over beef mixture. Top with remaining green onion and coriander to serve.