Thin rice stick noodles are super quick to cook however, they are fairly fragile so if you are planning on some rough back country riding, this might not be the best option. Tucked into a topbox on the tarmac and they make a great base for a speedy stir-fry, ready in less than 15 minutes.
100g packet vermicelli noodles
300g rump steak, sliced into strips
150g button mushroom, thinly sliced
1 bunch of tender-stem broccoli, cut into 5cm pieces
1-2 tablespoons soy sauce
Pinch dried chilli flakes
- Bring a pot of water to the boil, add noodles and broccoli; remove from heat. Set aside for 10 minutes to soften. Drain well.
- Heat a drizzle of oil in a fry-pan over high heat. Add mushrooms and stir-fry for 2 minutes until browned. Add beef strips and brown quickly on all sides.
- Add drained noodles and broccoli to the pan along with soy, chilli and lots of fresh black pepper.
- Divide between plates and serve
- If you are concerned about the noodles breaking, use a soft noodle like hokkien instead
- Add enough soy to coat the noodles and veggies without overpowering them
- There is no need to add salt, soy is salty enough to season the dish
- Any noodles can be used in place of vermicelli. Follow packets cooking instructions
- Chicken or pork can be used in place of beef or tofu for vegetarian
- Regular broccoli cut into small florets