2 bunches bok choy, trimmed
3 x 72g packets mi goreng soy and mild spice-flavoured instant noodles
500g beef mince
1 red capsicum, cut into thin strips
1 bunch broccolini, trimmed, cut into 2cm lengths
2 tblsps kecap manis (Indonesian sweet soy sauce)
2 tblsps lime juice
Lime wedges, to serve
Rinse bok choy under cold water. Drain and cut stems into 1cm slices. Cut leaves into 4cm slices.
Reserve flavouring sachets from noodles. Break noodle cakes into quarters.
Bring a large saucepan of water to boil. Add noodles. Boil for 3 minutes. Drain.
Heat an oiled, large wok over a high heat. Add beef and stir-fry for about 5 minutes, or until browned. Add capsicum, broccolini, kecap manis and reserved flavouring sachets. Stir-fry for about 3 minutes, or until broccolini is almost tender.
Add noodles, bok choy and juice to wok. Stir-fry for a further 2 minutes or until hot.
Serve with lime wedges.
This recipe originally appeared on New Idea Food