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!

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