Hoisin Beef & Shiitake Meatballs with a Rice Noodle Stir Fry

Bring a saucepan of water to the boil.

Peel and julienne the carrot.

Julienne the snow peas and capsicum.

Peel and finely chop the garlic and ginger.

Finely chop the shitake mushrooms.

In a small bowl, mix together the cornflour with a small amount of water to make a cornflour slurry.

In a large bowl, mix together the beef mince, breadcrumbs, shitake mushrooms, half of the ginger, half of the garlic and half of the soy.

Combine all of the ingredients in the bowl together until well combined.

Using your hands, form the meat mixture into bite sized balls and set aside.

In another bowl, mix together the remaining soy, brown sugar, rice vinegar and hoisin sauce.

In a frying pan, heat some oil over medium-high heat.

Add the meatballs and cook until cooked through and browned.

Add the rice noodles to the boiling water, cover and remove from the heat, let stand for around 4 mins.

In a wok, heat some oil over high heat. Add the ginger and garlic and stir fry for 1 minute (or until fragrant).

Add the carrot, capsicum and snow peas.

Drain the noodles and add to the wok with the vegetables.

Add a splash of the prepared sauce to the noodles and stir through.

Add the remaining sauce to the pan with the meatballs along with a splash of water; making sure to stir regularly so the meatballs are evenly coated.

Pour small amounts of the cornflour slurry to thicken the sauce.

Distribute the noodles among serving plates.

Distribute the hoisin meatballs among the serving plates.

Garnish with the sesame seeds and serve.