Ingredients:

• 1/2 kg – lean meat, roasted
• 1/2 cup – soy sauce
• 2 tsp – sesame oil
• 3 tsp – Sugar
• 1 tbsp – cornstarch
• 1/2 cup – low-sodium Chicken broth
• 1 cup – chopped Spring onion
• 1.5 tbsp – ginger-garlic paste
• 1 cup – shredded Carrots
• 2 cups – shredded Cabbage
• 1/4 cup – thinly sliced (approx 1″ in length) French beans
• 1/4 cup – rice-wine Vinegar
• 3 tbsp – cooking oil
• 1 – small packet Rice noodle

Method:

1. Cut the roasted meat in approx. 2 x 1/2 x 1/2-inch strips.
2. Mix well in a bowl of soy sauce, chicken broth, sesame oil, vinegar and sugar.
3. In 1/4 cup of above mixture, add corn starch.
4. Mix it well – this is for marination.
5. Marinate with this mixture the meat pieces
6. Keep aside for 30 mins.
7. Boil 4 cups of water.
8. Add the rice noodles.
9. Switch off the fire.
10. Keep for 5 minutes.
11. Drain and separate the cooked noodles.
12. In a pan, heat 2 tbsp of oil.
13. Add marinated meat. Cook the meat for 5-7 min, till cooked.
14. Remove the meat pieces and keep aside.
15. Add remaining oil.
16. Add green onion, French beans, ginger-garlic paste.
17. Stir for 2 mins.
18. Add cabbage and carrots.
19. Stir fry for 3-4 minutes.
20. Add meat and pour in the remaining vinegar mixture.
21. Add cooked noodles.
22. Mix it well
23. And let it cook for 5 minutes.
24. Serve hot.

Recipe courtesy of Sify Bawarchi