Tasty and
simple

Vietnamese Kangaroo Stir Fry Noodles with Pickled Veg

Prep 10 min

Time 10 min

Serves 4

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What you'll need

400g K-ROO kangaroo sizzle steak, slice in strips
1 tbs oil
2 garlic cloves, crushed
200g pack rice stick noodles
1 red chilli, finely sliced
1 tbs soy sauce
1 tbsp fish sauce
1 tsp white sugar
1 handful fresh mint
1 handful fresh coriander
1/3 cup unsalted roasted peanuts
1 lime, cut into wedges

Pickled veg

2 tbs rice vinegar
1 carrot, cut into matchsticks
6 radishes, thinly sliced
1 tsp white sugar
1 pinch salt

How to cook it

  1. To make the pickled veg, In a small bowl, mix the rice vinegar, sugar and a pinch of salt. Add the carrot and radishes, stir to coat, and set aside to pickle while you prepare the stir-fry.
  2. Cook the rice noodles according to packet instructions, then drain and rinse under cold water. Set aside.
  3. Heat the vegetable oil in a large frying pan or wok over high heat. Add the crushed garlic and sliced chilli (if using), cooking for 30 seconds until fragrant.
  4. Add the sliced kangaroo steak and stir-fry for 1-2 minutes, or until just cooked through. Add the soy sauce, fish sauce and brown sugar, tossing to coat the meat well. Remove from the heat.
  5. Divide the noodles between serving bowls. Top with the stir-fried kangaroo, drained pickled vegetables, coriander and mint. Sprinkle with crushed peanuts and serve with lime wedges on the side.