Ingredients
- 80g vermicelli noodles
- 3 tbsp olive oil
- 500g pork/beef/chicken mince
- 1/2 tsp Chinese five spice
- 1/2 tsp chilli powder
- 1 large brown onion
- 4 cloves garlic, finely chopped
- 5cm piece ginger, grated
- 3 long green chillies, thickly sliced
- 1 Chinese cabbage (wombok) thinly sliced
- 125ml chicken stock
- 125ml oyster sauce
- 3 tsp tamari sauce or soy sauce
- 3 tsp sesame oil
- 150g frozen peas
- 1 handful green beans, thinly sliced
- 6 green shallots, sliced diagonally
- 100g bean sprouts
- Crispy vermicelli noodles, to serve
Method
- Put vermicelli in a large bowl and cover with boiling water. Set aside for 10 minute. Drain well and chop into 5cm lengths. Set aside.
- Meanwhile, heat 2 tbsp of the olive oil in a wok over a high heat. Add mince and cook, stirring constantly for 3-5 minutes or until browned. stir in five spice and chilli powder. Transfer to a bowl. Set aside.
- Return wok and add remaining olive oil. Add onion, garlic, ginger and chilli and stir fry for 1 minute or until fragrant.
- Stir in cabbage and hot water, then add sauces and sesame oil. Cook for 8 minutes or until just soft, then add peas, green beans and green shallots.
- Stir in softened vermicelli, bean sprouts and mince. Divide chow mein among serving bowls and top with crispy vermicelli to serve.