Name: Lemon beef noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon vegetable or peanut oil; 1 red onion, finely chopped; 500 gram beef mince; 2 clove garlic, crushed; 1 fresh long red chilli, finely chopped; 2 tablespoon fish sauce; 1 tablespoon brown sugar; 1 lemon, zested and juiced; 200 gram packet rice vermicelli; 2 carrots, peeled, cut into matchsticks; 2 lebanese cucumbers, seeded, thinly sliced diagonally; 1/2 cup sweet chilli sauce; 1/3 cup crushed nuts; 1 cup bean sprouts; 1/4 cup coriander leaves, chopped

Ingredients

1 tablespoon vegetable or peanut oil

1 red onion, finely chopped

500 gram beef mince

2 clove garlic, crushed

1 fresh long red chilli, finely chopped

2 tablespoon fish sauce

1 tablespoon brown sugar

1 lemon, zested and juiced

200 gram packet rice vermicelli

2 carrots, peeled, cut into matchsticks

2 lebanese cucumbers, seeded, thinly sliced diagonally

1/2 cup sweet chilli sauce

1/3 cup crushed nuts

1 cup bean sprouts

1/4 cup coriander leaves, chopped

Method

1.Heat a wok or large frying pan over moderate heat. Add oil and swirl to coat surface. Stir-fry onion for 5 minutes or until soft. Increase heat to high. Add mince, garlic and chilli, stirring to break up lumps, for 5 minutes or until browned. Add half the fish sauce, sugar and zest. Stir-fry for 2 minutes or until liquid evaporates.

2.In a heatproof bowl, soak noodles in boiling water. Stir to separate strands. Drain.

3.Divide noodles equally among serving bowls. Top with carrot, half the cucumber and mince mixture.

4.In a jug, whisk together remaining fish sauce, lemon juice and sweet chilli sauce. Top with remaining cucumber. Drizzle over mince mixture in bowls. Serve topped with nuts, bean sprouts and coriander.

You’ll need 1 teaspoon lemon zest and 1/4 cup lemon juice. Cook mince up to 1 day ahead. You can leave out the nuts, if you prefer.
Note

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Ingredients

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