450 g packet shelf-fresh hokkien noodles
500 g beef mince
2 cloves garlic, crushed
2 tsp finely grated ginger
2 carrots, halved lengthways, thinly sliced
350 g broccoli, cut into small florets
½ cup honey and soy stir-fry sauce
- Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 minutes. Separate with a fork. Drain well.
Heat a large wok over a high heat. Add mince, garlic and ginger in two batches. Stir-fry for about 2 minutes, or until browned. Remove.
- Add carrots and broccoli. Stir-fry for 2 minutes, or until tender. Return mince to wok with noodles and sauce. Stir-fry for 1 minute, or until hot.