2 tbspns black bean sauce
1 tbspn hoisin sauce
1/4 cup chicken stock
350g packet fresh Singapore noodles (low fat variety)
1 tbspn MCT Oil
350g Beef mince (you will need to make your own – we use topside after removing all fat
and marbling)
1 bunch broccoli, trimmed, sliced
4 green onions, cut into 3cm lengths
1 1/2 cups bean sprouts, trimmed
1 Lebanese cucumber, halved length ways, seeds removed sliced
3/4 cup coriander leaves
lime wedges to serve

Combine black bean sauce, hoisin sauce and stock in a jug.  Place noodles in a heatproof
bowl.  Cover with warm water.  Stand for 3 minutes.  Drain.  Separate noodles.

Heat a wok – add 2 tspns oil and mince.  Cook stirring, for 2 to 3 minutes or until browned.  
Transfer to a plate and cover to keep warm.  Add remaining oil, broccoli and green onion to
wok.  Stir fry for 3 to 4 minutes or until broccoli is tender.  Add noodles, sauce mixture and
mince.  Cook, tossing for 2 minutes or until heated through.  Spoon into serving bowls.  Top
with bean sprouts, cucumber and coriander.  Serve with lime.
Little Leakers
Minced Beef And Black Bean Noodles