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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I haven't tried this recipe yet, but I love everything about it. I can't wait to try it! From the January 2009 issue of recipes + magazine. Ingredients:
600 g diced beef |
2 large zucchini, thickly sliced |
1 large red capsicum, cut into 3cm pieces |
4 green onions, cut into 4cm lengths |
1/3 cup hoisin sauce |
1 tablespoon soy sauce |
2 teaspoons sesame oil |
cooking spray |
450 g fresh hokkien noodles |
1/3 cup coriander, chopped |
1 tablespoon sesame seeds, toasted |
lemon wedge, to serve |
Directions:
1. Thread beef, capsicum, zucchini, and onion onto 8 skewers. Combine sauces, sesame oil, and 2 tablespoons water in a small jug. Place half the sauce in a microwave-safe dish. Microwave on high for 30 seconds or until warm. Brush skewers with warm sauce.
2. Preheat a barbecue plate to moderate. Spray skewers with oil. Cook skewers, turning once or twice, for 6-8 minutes for medium or until beef is cooked to your liking. Transfer to a plate. Cover with foil and let rest for 5 minutes.
3. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water; soak for 5 minutes or until soft. using a fork, seperate noodles. Drain. Place remaining sauce in a microwave safe dish. Microwave on high for 30 seconds or until warm. Add sauce and coriander to noodles; toss to combine.
4. To serve, spoon noodles onto serving plates. Top with skewers. Sprinkle with sesame seeds and serve with lemon wedges.
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