This is a mish-mash of a few favourite quick and easy go-to stir-fries. The trick to its success (original idea from Marion Grasby) is avoiding the temptation to stir when cooking the mince and allow the juices to evaporate. The mince chars and takes on a lip smacking caramely umani flavour.

serves 4

400g packet fresh egg noodles (find in Asian section of supermarket)

2 tablespoons vegetable oil

500g Torello Farm grass fed beef mince

3 golden shallots, finely sliced

2 garlic cloves, finely sliced

200g Mushroom Forestry oyster and shiitake mushrooms, cut in half and any tough stems removed

½ wombok, sliced across-ways into 2cm wide strips

1 bunch Chinese broccoli, sliced across-ways into 4cm wide pieces including stems

1 tablespoon Kecap manis (dark sweet soy sauce)

3 tablespoons Hoi Sin sauce

2 tablespoons oyster sauce

3 spring onions, finely sliced

Prepare the noodles as per packet instructions. Drain and set aside.

Meanwhile, heat the oil in a large heavy based frying pan or large wok over a high heat. Add the mince, spreading out evenly with the back of a large spoon to cover base of the frying pan. Cook the mince for 4-5 minutes, without stirring, until the juices have evapourated and the mince is a dark charred golden brown on the base. Stir and break up the mince into small crumbly-like pieces. Add the shallots and toss for 1 minute. Add the garlic and stir-fry for 30 seconds.

Add 2 tablespoons of water, the mushrooms, wombok and broccoli stems and stir fry for a minute, then add all the sauces and stir to combine and coat ingredients. Add the broccoli leaves and noodles and gently toss to combine and the leaves have just wilted, then turn off heat.

Divide between serving bowls, scatter spring onions over the top and serve immediately.

Recipe by Fiona Hammond, March 2023