Tommy’s Vietnamese Noodle Stir-Fry

Ingredients

• 350g fresh noodles from refrigerator section (you can also use dry noodles too)
• 3 tsp neutral oil
• 6 button mushrooms sliced (200g)
• ½ broccoli cut into small florets or gai lan
• 1 cup carrot Julienned
• 1 cup cabbage finely sliced
• 1 onion roughly sliced
• 3 tsp neutral oil
• 3 garlic cloves minced
• 300g beef thinly sliced (rump or tenderloin)
• 1 tbsp sesame oil
• 1 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tsp dark soy sauce
• ½ tsp sugar
• ½ tsp vinegar

Garnish 

• Spring onion
• 1 tsp soy (extra for parents)
• Fresh cut chilli or ground chilli powder (parents)

Instructions

1.  Prepare the noodles – Cook your noodles 2 minutes less than the package instructions. Strain, rinse with cold water, and set aside.
2. Make the sauce – Mix all sauce ingredients in a bowl until well combined.
3. Stir-fry the vegetables and beef – Heat a pan over medium heat, add 3 tsp oil, and stir-fry the vegetables:
   • Start with the carrots, then add the cabbage, followed by the gai lan (chinese brocolli).
   • Add the onions, beef, and garlic, and stir-fry until the beef develops some colour.
4. Combine everything – Add the noodles and half of the sauce. Stir well and taste for seasoning. (At this point, you can remove a portion for the kids before adding more sauce for the parents.)
5. Finish and serve – Add the spring onion, toss everything together with the heat off, and plate up.
6. Garnish with optional toppings and enjoy!

For information on our Only About Children Food Ambassador, MasterChef Tommy Pham, click here.

Learn more great recipes from MasterChef Tommy Pham:

Tommy’s Coconut Turmeric Chicken

Tommy’s Vietnamese Lemongrass Chicken

Tommy’s Savoury Scroll Lollipops

Tommy’s Baby Bánh Xè