Stir-fried kangaroo with hokkien noodles
This recipe is ideal for filling small vol-au-vents to be served as appetisers. With the meat cut into larger cubes, it makes a filling suitable for entrée-sized vol-au-vents or one large hearty pie. In the larger cubes, it can also be served as a casserole, teamed with mashed potatoes.
Serves: 4 people
Duration: 25 minutes
Ingredients
Main ingredients
- olive oil as required
- 4 cups hokkien noodles – partially cooked and drained
- 3 onions – diced
- 250g lean kangaroo meat – sliced
- 1 cup spinach leaves – chopped
- ½ cup small prawns
- 4 mushrooms – sliced
- 1 tablespoon soy sauce
- 1 tablespoon red wine
- 2 tablespoons cornflour
Method
- Preheat the wok and lightly oil it; stir-fry the noodles until lightly browned. Remove the noodles and set aside.
- Stir-fry the onions and kangaroo strips for about 3-4 minutes. Add extra oil if needed.
- Toss in the spinach, prawns and mushrooms and fry for about 2 minutes.
- Combine the soy sauce and wine and add to the wok.
- Mix the cornflour and a little water to form a smooth paste and add to the wok. Stir well.
- Return the fried noodles to the wok and heat through before serving.
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