6-8 Mick's Meat Barn Chicken Kebabs
1 Mick's Meat Barn Porterhouse Steak, thinly sliced
250g Rice Vermicelli Noodles
1 Onion, finely sliced
1 Capsicum, finely sliced
1 Carrot, finely sliced
Handful of Snowpeas, finely sliced
2-3 Green Shallots, finely sliced
1/2 Bunch Broccolini, stems finely sliced
4-5 tsp Keens Curry Powder
3 tbsp Soy Sauce
1 tbsp Sesame Oil
Coriander, to taste
Black Pepper, to taste
Step One - Soak the vermicelli noodles in a large bowl of boiling water for 15 minutes, or until translucent.
Step Two - Over a medium grill (or in a frying pan) cook the chicken kebabs for 2 minutes each side and beef strips for a minute each side, or until cooked through.
Step Three - In a wok, or large frying pan, heat the sesame oil before adding the carrot, broccolini, onion and capsicum, cook until slightly softened. Drain the vermicelli noodles and add to the wok alongside the snow peas, green shallots, soy sauce, black pepper and curry powder. Toss to combine.
Step Four - Remove the chicken pieces from the bamboo skewers. Stir the beef strips and chicken pieces through the noodle mixture. Plate and serve.