1head of broccoliflorets only but save the stalk! (feel free to swap for beans/ snow peas etc dependent on what your family loves)
3spring onionsthinly chopped
1packet250 grams of baby corn, halved
Soak the rice noodles (vermicelli) in cold water for at least ½ hour before you start the rest of the recipe.
Heat 1.5 tbsps of the peanut oil in a wok or large frypan over medium/ high heat.
Add the 5 spice powder to the mince and massage through.
Fry the mince until browned. Add the broccoli, carrots and corn. Cook for 5 minutes more.
Add the garlic, ginger and 2 tbsps of soy sauce, stir quickly to combine and cook for 1 minute.
Transfer this mixture to a large bowl.
Add the remaining peanut oil to the wok, drain the noodles and add to one side of the wok. On the other side, pour in the whisked eggs. Allow the eggs to cook for 1 minute, then quickly stir through the noodles.
Add the sesame oil and the remaining soy to the noodles and add the cooked beef and veggie mix.
Cook for 4 minutes more, stirring to make sure it doesn't all stick.
Add the spring onions and serve.
Best eaten on the day but also awesome for lunch the next day.