Ingredients

• 80ml (1/3 cup) water
• 1 large brown onion, halved, thinly sliced
• 2 garlic cloves, finely chopped
• 2 teaspoons finely chopped fresh ginger
• 300g extra lean beef mince
• 2 tablespoons hoisin sauce
• 2 tablespoons water, extra
• 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon Chinese five spice
• 800g (2 pkts) hokkien noodle
• 1 tablespoon chopped fresh coriander

zucchini salad

• 2 (about 300g) green zucchini
• 1/2 cup loosely packed fresh coriander leaves
• 1/2 teaspoon vegetable oil
• 1/2 teaspoon sesame oil
• Pinch of salt

Method

• Step 1 To make the zucchini salad, cut the zucchini in half crossways. Cut pieces lengthways into thin slices and then cut slices lengthways into very thin sticks. Place in a serving bowl with coriander, vegetable oil, sesame oil and salt, and toss gently to combine. Set aside.
• Step 2 Place the water, onion, garlic and ginger in a medium saucepan, and bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, for 6 minutes or until onion is soft.
• Step 3 Add beef and cook, stirring with a wooden spoon to break up mince, over medium-high heat for 4 minutes or until beef changes colour. Stir in hoisin sauce, extra water, oyster sauce, sesame oil and Chinese five spice, and simmer, covered, stirring occasionally, for 5 minutes or until mixture thickens slightly.
• Step 4 Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 1 minute. Use 2 forks to gently separate the noodles. Drain well and divide amongst serving bowls. Top with the hoisin beef and zucchini salad, and sprinkle with the coriander. Serve immediately.