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Kangaroo Punch

Chicken and Pork Mince With Fried Noodles

Serves 4 Print Recipe

Ingredients

  • 4 dried Chinese mushrooms
  • 8 iceberg lettuce leaves
  • 1 tablespoon peanut oil
  • 2 cloves garlic, crushed
  • 2 teaspoons grated fresh ginger
  • 6 spring onions, thinly sliced
  • 200 g pork mince
  • 200 g chicken mince
  • 1/2 red capsicum, diced
  • 50 g bean sprouts
  • 1/2 cup (70 g) water chestnuts, diced
  • 2 tablespoons oyster sauce
  • 1 1/2 teaspoon soy sauce
  • 2 tablespoons dry sherry
  • 1/2 teaspoon sugar
  • 50 g purchased fried noodles
  • 4 tablespoons fresh coriander leaves

Preparation

    1 Place the dried mushrooms in a heatproof bowl, cover with boiling water and soak for 20 minutes. Drain, and then remove the woody stems. Squeeze out any excess liquid and thinly slice the caps. Place one lettuce leaf inside another leaf to make four cups. Trim the edges to neaten, then refrigerate until needed.

    2 Heat the oil in a wok over high heat. Add the garlic, ginger and half the spring onion and stir-fry for 30 seconds. Add the pork and chicken mince and cook for 3-4 minutes, add the capsicum, bean sprouts, water chestnuts and mushrooms and stir-fry for 1 minute. Add the oyster and soy sauces, sherry, sugar and the remaining spring onion and cook, tossing for 2-3 minutes, stir in the noodles and coriander and divide among the lettuce cups, then top with the chilli capsicum salsa

  1. Serve with Kangaroo Punch (Medium Chilli Capsicum (Paprika) Salsa)