“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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