Ingredients:

• 1/2 kg – lean meat, roasted
• 1/2 cup – soy sauce
• 2 tsp – sesame oil
• 3 tsp – Sugar
• 1 tbsp – corn-starch
• 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 inch 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 the 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 meat pieces with this mixture.
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 mins.
11. Drain and separate the cooked noodles.
12. In a pan, heat 2 tbsp oil.
13. Add marinated meat and cook the meat for 5-7 mins till cooked.
14. Remove the meat pieces and keep aside.
15. Add remaining oil.
16. Add green onion, French beans and ginger-garlic paste.
17. Stir for 2 mins.
18. Add cabbage and carrots.
19. Stir fry for 3-4 mins.
20. Add meat and pour in the remaining vinegar mixture.
21. Add cooked noodles. Mix it well.
22. Let it cook for 5 mins.
23. Serve hot.

Recipe courtesy of Sify Bawarchi