A quick and easy stir-fry incorporating Chinese ingredients and beef mince.
Ingredients
- 250g packet rice stick noodles
- 1 tablespoon vegetable oil
- 3 garlic cloves, crushed
- 1cm piece ginger, peeled, finely grated
- 550g beef mince
- 2 teaspoons Chinese five spice (see note)
- 1/4 cup kecap manis
- 1/4 Chinese cabbage (see tip), roughly shredded
- 1 cup coriander leaves
Method
- Step 1Place noodles in a large heatproof bowl and cover with boiling water. Stand for 5 minutes or until just tender. Drain.
- Step 2Heat a wok over medium-high heat until hot. Add oil, garlic and ginger. Stir-fry for 1 minute or until aromatic. Add mince. Stir-fry for 5 minutes or until browned. Add five spice and kecap manis. Stir-fry for 2 to 3 minutes or until thickened slightly.
- Step 3Add cabbage and noodles to wok. Stir-fry for 1 minute or until cabbage is wilted and noodles warmed through. Top with coriander and serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1765 kj
Energy
20g
Fat Total
7g
Saturated Fat
3g
Fibre
32g
Protein
104mg
Cholesterol
1197.34mg
Sodium
1g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
Note: Chinese five spice is a blend including fennel, star anise, cloves, pepper and ginger. Tip: Chinese cabbage (also known as ‘wombok’) adds colour, fibre and great flavour to stir-fries.
- Author: Michelle Noerianto
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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