Vermicelli mince and noodle bowl

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You don’t make friends with salad, but you do make friends with our delicious vermicelli noodle salad bowl with Vietnamese mince.

 

Perfect for a mid-week dinner or to take into the office for lunch.

 

Yummo!

 

What you’ll need:

 

Vegetables

½ capsicum

1 Lebanese cucumber

1 spring onion, green part only

2 radishes

 

Vermicelli

250g vermicelli noodles

1 teaspoon sesame oil

Two handfuls of baby rocket

 

Vietnamese mince

1 tablespoon olive oil

600g turkey mince

½ capsicum, core and seeds removed, finely diced

1 carrot, grated

1 tablespoon soy sauce

1 teaspoon fish sauce

1 tablespoon hoisin sauce

1 tablespoon finely grated ginger

2 spring onions, white and green part, thinly sliced

3 tablespoons water

 

Asian dressing

2½ tablespoons hoisin sauce

2 teaspoons sesame oil

1 tablespoon soy sauce

1 tablespoon sweet chilli sauce

¼ teaspoon of rice wine vinegar

 

To serve

30g chopped roasted peanuts

 

 

Method:

 

Prepare vegetables. Remove core and seeds from first measure of capsicum and thinly slice; cut cucumber in half lengthways, remove seeds, then cut into thin sticks; thinly slice first measure of spring onion on an angle.

 

In a large, heat-proof, bowl, pour boiling water over noodles and use a fork to separate strands.

 

Leave for 5 minutes then drain. Drizzle with sesame oil to prevent noodles sticking and cut noodles in a few places to make them easier to eat. Return to bowl with rocket and toss to combine.

 

Heat olive oil in a large frypan or wok on medium-high heat. Cook turkey mince for 2–3 minutes until browned, breaking up with a wooden spoon as it cooks. Add remaining capsicum and carrot and cook, stirring frequently, for 3–4 minutes, until tender.

 

Add all remaining Vietnamese mince ingredients to pan/wok and cook for a further 1 minute, or until combined and heated through.

 

In a small bowl, mix all Asian dressing ingredients until well combined.

 

Divide vermicelli between bowls and top with Vietnamese mince and vegetables. Drizzle over Asian dressing and sprinkle over chopped peanuts and fresh sliced radishes.