450g fresh Hokkien noodles
1 tbs olive oil
500g kangaroo fillets
2 garlic cloves finely chopped
1 red capsicum deseeded small thinly sliced
300g broccoli cut into florets
1/3 cup sweet chilli sauce
1 tbs oyster sauce
1 tbs light soy sauce
1/3 cup fresh mint chopped
1 handful fresh mint *to serve *extra
1 red chilli sliced *optional
- Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes, stirring with a fork to separate the noodles. Drain.
- Meanwhile, heat the oil in a wok over high heat. Add half the kangaroo fillets. Cook for 2 minutes each side or until medium rare. Repeat with the remaining fillets, reheating the wok between batches. Set aside to rest for 5 minutes. Slice.
- Add the garlic and capsicum to the wok and stir-fry for 1 minute or until aromatic. Add the broccoli and stir fry to coat. Add 1/3 cup water and cook, stirring occasionally for 3-4 minutes or until broccoli is tender-crisp.
- Add the sweet chilli, oyster and soy sauces to the wok. Stir to combine. Add the noodles, kangaroo and mint. Stir-fry until heated through. Serve with extra mint leaves and chilli if desired.
Credits: Best Recipes