|200 g||Vermicelli (Main)|
|2 Tbsp||Rice bran oil|
|600 g||Pork mince (Main)|
|1||Carrot, cut into sticks|
|4||Spring onions, finely sliced|
|1 head||Broccoli, divided into florets|
|¼ cup||Sweet chilli sauce|
|3 Tbsp||Light soy sauce|
|½ cup||Toasted peanuts|
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- Cook noodles (use vermicelli or bean thread) in boiling water for 2 to 3 minutes or until tender to the bite. Drain well and set aside.
- At the same time, heat the oil in a wok or large frying pan, add pork mince and carrots sticks, and stir-fry for 5 minutes to brown the meat, breaking up mince with a large metal spoon.
- Add sliced spring onions, broccoli, chilli and soy sauce and toss together. Stir-fry for 5 minutes.
- Add cooked noodles and stir-fry for a couple of minutes more to combine. Serve scattered with salted peanuts.