Soak the rice noodles (vermicelli) in cold water for at least 1/2 hour before you start the rest of the recipe (or place in hot water to speed things up).

Heat 1.5 tbsps. of the oil in a wok or large frypan over medium/ high heat.

Fry the mince until browned. Add the chopped broccoli (including finely diced stalk), diced carrots and corn . Cook for 5 minutes more.

Add the garlic, and 4 tbsps of soy sauce, stir quickly to combine and cook for 1 minute.

Transfer this mixture to a large bowl.

Add more oil to the wok, drain the noodles and add to one side of the wok. On the other side, pour in the whisked eggs. Allow the eggs to cook for 1 minute, then quickly stir through the noodles.

Add the remaining soy sauce to the noodles and add the cooked beef and veggie mix.

Cook for 4 minutes more, stirring to make sure it doesn’t all stick.

Serve in portion sizes.