Beef & Mushroom Vermicelli

You can swap the beef for chicken or pork if you like, add a little chilli for a kick or even change the cabbage for spinach.

Ingredients

• 80g dried vermicelli noodles
• 2 cups cabbage, sliced finely
• 1 carrot, sliced into sticks
• ¼ red capsicum, sliced
• 150g eye fillet beef (or your favourite cut)
• 2 tsp. sesame oil
• 2 tbsp. sweet chilli sauce
• 1 tbsp. fish sauce
• 2 tbsp. soy sauce, salt reduced
• 1 lime, juiced
• 1 clove garlic, crushed
• 6 small mushrooms, sliced
• 1 celery stalk, sliced

Method

1. Boil your kettle and soak the noodles for 1-2 minutes until softened in hot water. Drain and set aside.
2. Mix you r sweet chilli sauce, fish sauce, soy sauce together and set aside.
3. Heat your wok or non-stick fry pan with sesame oil. Sauté the capsicum and carrot for a couple of minutes. Add celery then mushrooms. Stir for a couple more minutes. Season with salt and pepper then place onto a plate. Turn up heat and add the beef and garlic, searing until just under-cooked to your liking.
4. Run you noodles under water so they unstick. Add vegetables back to pan, with cabbage and noodles. Drizzle with sauce and mix until all combined, you can add a little water to moisten all the noodles up and cook until cabbage has softened to your liking. Drizzle with squeeze of lime juice.