200g bean vermicelli noodles
2 teaspoons oil
400g lean turkey or chicken mince
2 garlic cloves, crushed
4 shallots, trimmed, sliced
2cm piece ginger, finely grated
1 small red chilli, sliced
1 bunch snake beans, cut into 8cm lengths
4 zucchini, cut into 8cm pieces
2 tablespoons soy sauce
1 tablespoon brown sugar
1/2 cup fresh basil leaves
Place the noodles in a heatproof bowl. Cover with boiling water. Soak for 5 minutes or until tender. Drain.
Meanwhile, heat half the oil in a wok or large deep frying pan. Stir-fry the mince for 2 minutes. Add the garlic, shallots, ginger and chilli. Stir-fry for 2 minutes or until the mince is cooked. Remove and set aside.
Heat the remaining oil. Stir-fry the beans and zucchini for 5 minutes or until the beans are tender and the zucchini is slightly golden.
Add the mince mixture, soy sauce and brown sugar. Toss until well combined and heated through. Quickly toss the basil leaves through. Serve on the noodles.
Original recipe can be found here.