A comforting dish for the cooler months, packed full of flavour.


  • 1 tbsp sunflower oil

  • 300g button mushrooms, halved

  • 2 cloves garlic, crushed

  • 3cm ginger, finely grated

  • 500ml salt-reduced beef stock

  • 2 tbsp fish sauce

  • 3 tbsp palm sugar or brown sugar

  • 4 long red chillies, sliced lengthways (optional)

  • 300 g carrots cut into long thin strips

  • 300g snow peas, thinly sliced

  • 2 tbsp lime juice

  • 200g vermicelli noodles, soaked in boiling water until soft

  • Coriander leaves, to serve


  • 1.

    Finely slice beef across the grain and toss in oil. Preheat a large saucepan or wok. Cook beef in batches until just golden. Remove from the pan. Add mushrooms and cook until golden and softened. Add garlic and ginger and cook until fragrant.

  • 2.

    Add stock, 500ml water, fish sauce, palm sugar or brown sugar, chillies and carrot. Cook for 3-5 minutes or until carrot is half cooked.

  • 3.

    Divide the pre-cooked noodles into serving bowls and then add the beef and mushrooms mixture. Top with the stock. This will continue to cook the beef.

  • 4.

    Finish off with snow peas, lime juice and coriander.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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