Beef and Noodle Stir Fry with Chicken Nems
- For the nems
- ¼ cup sesame oil
- 2 large, skinless Chicken breasts (diced)
- 2 scallions (finely sliced)
- 1.333 cups button Mushrooms (finely chopped)
- 1 tablespoon soy sauce
- 1 tablespoon Sherry vinegar
- 1 tablespoon sugar
- 8 Spring roll dough sheet
- ¼ cup sunflower oil
Start by preparing the nems; heat the sesame oil in a large frying pan over a moderate heat. Saute the chicken, spring onion and mushrooms for 6-8 minutes until the chicken is cooked. Add the soy sauce, sherry vinegar, sugar and pepper, stir well and set to one side.
Preheat the oven to 220°C (200 fan) | 425°F | gas 7.
Dip a rice paper sheet briefly in cold water and lay it on a flat surface. Spoon a tablespoon of the filling neatly towards the base of the wrapper. Fold the ends in neatly and roll up into a finger.
Arrange on a greased and lined baking tray and repeat with the other wrappers.
Brush the nems with the sunflower oil all over then bake for 20-22 minutes until golden and crispy.
Towards the end of the cooking of the nems, heat the groundnut oil in a wok over a moderate high heat and stir-fry the beansprouts and carrots for a few minutes. Add the noodles, crushed peanuts, beef and toss well to combine. Season to taste with the soy sauce, lime juice and sherry vinegar and keep warm to one side.
Remove the nems when they are ready and slice in half. Spoon the noodles and vegetables into serving bowls and top with nem halves. Garnish with sprigs of mint and serve immediately.