- 250g vermicelli noodles
- 1 tablespoon oil
- 1 onion*, finely diced
- 2 cloves garlic, grated or 1 teaspoon minced garlic
- 3cm piece ginger, grated or 1 ½ teaspoon minced ginger
- 400g lean beef mince*
- 2 tablespoons soy sauce
- 1 head broccoli, chopped, florets and stalks included
- 2 large carrots, cut into thin matchsticks
- 150g (1 cup) frozen peas*
- 300g frozen spinach*, defrosted
- 1 large capsicum, sliced
- Pepper, to taste
- ½ bunch spring onions*, green and white parts finely sliced
- Soak vermicelli in a large bowl or pot with enough hot water to cover it for 5-10 minutes or until softened, then drain. Set aside.
- Heat oil in a large and deep frying pan, skillet, or wok on the stove over medium-high heat. Sauté onion for around 5 minutes until soft, add garlic and ginger and stir fry for a minute or until fragrant.
- Add mince to the pan and fry until cooked. Turn the heat to high, add soy sauce, broccoli, carrots, peas, and capsicum, stir fry until veges are heated through. Place noodles into the pan and mix through until the noodles are coated in the soy sauce.
- Test taste, adding pepper or more soy if desired. Sprinkle sliced spring onions and briefly stir through. Serve
• You can add other veges to this dish if you have some already in your fridge – leafy veges like cabbage and bok choy work really well.
• Swap beef mince for chicken, lamb, pork or a plant based alternative if preferred.
• Any noodles can be used in this dish, so use whatever you enjoy most.
• For younger children, vermicelli noodles can be a choking hazard, so swap for thicker rice or egg noodles and chop after cooking if needed.
• Use reduced salt soy sauce and avoid adding extra salt when cooking.
• Can be frozen or reheated for lunch the next day.