Mushroom Crispy Noodles

Add all of the gravy ingredients, excluding the cornflour & beef stock, to a large jug. Mix and set aside.

Preheat air fryer to 140°C. Boil a large pot of water, then cook egg noodles for 2 minutes. Drain, then coat evenly with 2 tbsp of vegetable oil.

Add the noodles to the preheated air fryer, frying for 20 minutes, flipping halfway. Depending on the size of your air fryer, you may need to do this in batches. If so, keep the first lot of noodles warm in the oven.

Heat 3 tbsp of vegetable oil in a large wok. Add the mushrooms, stirring occasionally until they begin to soften, about 5 minutes. Now add the sliced onion and allow to cook for a further 2 minutes. Add the broccoli stems, carrot & capsicum, frying for a further 5 minutes until the mushrooms release their liquid and the vegetables begin to soften.

Add the garlic & broccoli leaves and fry until the leaves have wilted. Remove from the wok.

Whisk the cornflour into the pre-prepared sauce. Pour the beef stock into the wok, then stir in the sauce. Keep cooking and stirring until the sauce thickens into a gravy, about 3 minutes. Add the stir fry back to the wok, then gently mix to coat in the gravy. Remove from the heat.

Arrange the noodles on a large serving platter. Pour the vegetables & gravy over the crispy egg noodles and serve immediately with freshly cut chilli.