500g lamb mince
3 cloves garlic, crushed
1 tablespoon mild curry powder
1 large red capsicum, cut into thin strips
2 bunches broccolini (200g each), trimmed, cut crossways into 3cm lengths
1/3 cup Ayam Malaysian Nasi Goreng Rice Paste
250g bag bean sprouts
100g packet Chang’s Fried Noodles
Lemon wedges, to serve
Heat a lightly oiled, large, non-stick wok over a high heat. Add mince, garlic and powder. Stir-fry, breaking up mince for about 6 minutes, or until browned. Transfer to a bowl using a slotted spoon. Drain all, but 1 tablespoon of oil from wok.
Return wok to a high heat. Add capsicum and broccolini. Stir-fry for 2 minutes. Stir in paste.
Return beef to wok. Stir-fry for a further 2 minutes, or until heated through. Remove from heat. Add sprouts to wok. Toss to combine.
Transfer to a serving plate. Scatter with noodles. Serve with lemon wedges.
TIP! Add noodles just before serving so they remain crunchy. Rice paste is available in the Asian section of major supermarkets. It has a medium heat rating, so adjust to suit your taste.