This beef and snow pea stir-fry packs a flavour punch thanks to zesty citrus, star anise and fresh coriander.

Prep Time : 0:25 | Cook Time : 0:10 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 250g dried rice vermicelli noodles

• 80ml (1/3 cup) vegetable oil

• 1 large brown onion, halved, thinly sliced

• 200g snow peas, trimmed

• 600g beef stir-fry strips

• 1 tablespoon shredded fresh ginger

• 2 whole star anise

• 2 teaspoons finely grated orange rind

• 1 tablespoon honey

• 2 x 160g Kan Tong Honey Soy & Garlic meal base sachets

• 110g (2 cups) bean sprouts

• 1 bunch fresh coriander, leaves picked, coarsely chopped

• 2 tablespoons sesame seeds

Method

• Step 1

  Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until soft. Drain. Add 2 teaspoons of oil and combine. Divide among serving bowls.

• Step 2

  Meanwhile, heat 2 tablespoons of remaining oil in a wok over high heat. Stir-fry onion for 4 minutes or until golden. Add snow peas and stir-fry for 2 minutes or until tender crisp. Transfer to a bowl.

• Step 3

  Heat the remaining oil in the wok over high heat. Add the beef, ginger and star anise. Stir-fry for 2-3 minutes or until the beef is nearly cooked through. Add the orange rind, honey and meal bases. Bring to the boil. Add onion mixture and bean sprouts. Cook for 1 minute or until heated through. Add the coriander and toss to combine.

• Step 4

  Top noodles with the beef mixture and sesame seeds.