Ingredients
- 350g Fresh Turkey Mince
- 1 tablespoon hoi-sin sauce
- 1⁄4 cup chicken stock
- 350g packet fresh Singapore noodles
- 1 tablespoon peanut oil
- 2 tablespoons black bean sauce
- 1 bunch broccolini, trimmed, cut into thirds
- 4 green onions, cut into 3cm lengths
- 1 1⁄2 cups bean sprouts, trimmed
- 1 lebanese cucumber, halved lengthways, seeds removed, sliced
- 3⁄4 cup coriander sprigs
- lime wedges, to serve
Instructions
Combine black bean sauce, hoisin sauce and stock in a jug. Place noodles in a heatproof bowl. Cover with warm water. Stand for 3 minutes. Drain. Separate noodles.
Heat a wok on high heat until hot. Add 2 teaspoons of oil and mince. Cook, stirring, for 2 to 3 minutes or until browned. Transfer to a plate and cover to keep warm.
Add remaining oil, broccolini and green onion to wok. Stir-fry for 3 to 4 minutes or until broccolini is tender. Add noodles, sauce mixture and mince. Cook, tossing, for 2 minutes or until heated through. Spoon into serving bowls. Top with beansprouts, cucumber and coriander. Serve with lime.
