IN THE KIT
12 ozbeef stir fry pieces
4 ozsnow peas
6 ozvermicelli noodles
3 ozhoisin 5 spice blend
2 ozhoney/sesame oil blend
2 ozgreen onion
2 ozfresh mint
1 ozpickle brine
2 ozred cabbage
Salt & pepper
Kitchen Items Needed
2 medium bowls
1 large bowls
Bring a medium saucepan of water to the boil for the noodles;
Peel the cucumber into ribbons with a vegetable peeler;
Roughly chop peanuts ;
Trim the stems from the snow peas if needed;
Remove leaves from stems & roughly chop mint;
Thinly slice green onion;
Core & thinly slice cabbage.
Combine the cucumber & pickle brine in a medium bowl. Set aside to pickle, tossing occasionally, until needed.
Combine beef, hoisin sauce & a small drizzle of olive oil in a medium bowl. Seas with a pinch of salt & pepper. Toss together well.
Cook noodles in the saucepan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Add drained noodles to a large bowl.
Heat a large skillet over high heat until very hot – you can test this by dropping a very small splash of water in the skillet; it should sizzle & smoke immediately. Add beef & stir-fry the beef for 1-2 mins until browned. Remove from the pan, wipe plan clean.
Add a drizzle of olive oil to the same pan you cooked beef. Add a drizzle of olive oil, snow peas & cabbage. Cook for 2-3 minutes until just crisp-tender. Turn off heat.
Add sesame honey dressing, carrot, snow peas, cabbage, mint, ½ green onion to bowl with noodles. Toss well. Add beef & any resting juices & half the peanuts & toss to combine. Divide noodle mixture among bowls & scatter with remaining peanuts and onions. Serve with drained pickled cucumber.