Ingredients
- 400g Gai Lan (Chinese broccoli)
- 2 carrots
- 1 shallot stem
- 1/4 cup roasted peanuts
- 1 red chili
- 300g vermicelli noodles
- 100g Lee Kum Kee oyster sauce
- 1/4 cup Lee Kum Kee Char Siu Sauce
- 2 Tbsp Lee Kum Kee Soy Sauce
- 1 tbsp Honey
- 400g mince meat (Lamb or beef)
- 2 tsp vegetable oil
Method
- Prep the vegetables. Halve the carrots lengthwise, then thinly slice into half-moons. Roughly chop the gai lan, keeping stems and leaves separate. Thinly slice the shallot. Thinly slice the chili.
- Prep the stir-fry sauce. Combine the Oyster sauce, honey and Soy sauce in a small bowl and set aside.
- Bring a medium saucepan of water to the boil. Add the noodles and cook for 3 minutes. Add gai lan stems and continue cooking for 3 minutes. Add gai lan leaves and continue cooking until leaves are wilted (about 30 seconds). Drain in a colander and rinse under water.
- Meanwhile, heat vegetable oil in a large fry pan. Stiry fry the mince with the Char Siu Sauce over high heat, breaking up the lumps, until browned. Stir in the carrot and cook a further 2 mins until softened.
- Add the noodle mixture and stir-fry sauce to the meat and toss until well combined. Divide among bowls; serve scattered with peanuts, sliced shallots and chili.
Product used in recipe
- Lee Kum Kee - Oyster Sauce
- Lee Kum Kee - Char Siu Sauce
- Lee Kum Kee - Gluten Free Soy Sauce
