 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This recipe originally called for ground pork, but i altered it to suit us. Feel free to use pork if you prefer! Adapted from a recipe in *recipes+* magazine. According to the magazine, it comes in at just AU$2.50 per serve! You can serve this in lettuce leaves for a nice presentation. Ingredients:
125 g rice vermicelli |
1 tablespoon peanut oil |
450 g ground chicken |
1/2 small chinese cabbage, shredded |
1 teaspoon chinese five spice powder |
1/4 cup soy sauce |
2 teaspoons fish sauce |
2 cups frozen stir fry vegetables, thawed |
1/3 cup coriander, chopped |
1 long red fresh chili pepper, finely chopped |
2 tablespoons sesame seeds, toasted |
Directions:
1. Place vermicelli in a heatproof bowl. Cover with boiling water; let soak for 5 minutes to soften. Drain. Using kitchen scissors, snip into short lengths.
2. Meanwhile, heat a wok over high heat. Add oil; swirl to coat. Stirfry chicken, stirring to break up lumps, for 5 minutes or until colour changes. Add Chinese cabbage and spice; stir-fry for 1 minute.
3. Stir in sauces and vegies. Stir-fry for 2-3 minutes or until vegies are hot. Stir in coriander and chilli. Add noodles; toss until combined.
4. Spoon into bowls; sprinkle with sesame seeds.
|
|