Impress your family and friends with these Asian-style beef kebabs served with a tasty noodle salad. Don't forget to save the leftovers for lunch!


  • 1kg Australian 3 Star Beef Mince
  • 1/3 cup (80ml) oyster sauce
  • 2 spring onions, thinly sliced
  • 1/4 cup coriander, chopped
  • 1 Australian Free Range Egg, lightly whisked
  • 1/2 cup (35g) panko breadcrumbs
  • Canola oil spray
  • 400g pkt wholemeal hokkien noodles
  • 150g Australian Baby Leaf Blend
  • 1/3 cup (80ml) Asian-style dressing
  • Thinly sliced spring onion, extra, to serve
  • Sesame seeds, to serve
  • Sambal oelek, to serve
  • Lime wedges, to serve


  1. Combine mince, oyster sauce, spring onion, coriander, egg and breadcrumbs in a bowl. Season. Shape mixture evenly around 18 metal or bamboo skewers, pressing firmly to secure. Spray with oil.
  2. Heat a barbecue grill or chargrill on medium. Cook kebabs, in batches, turning, for 7 mins or until cooked through.
  3. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 min. Separate noodles with a fork. Rinse under cold water. Drain. Transfer to a bowl with salad leaves and dressing. Toss to combine.
  4. Arrange noodles on a serving platter. Top with kebabs and sprinkle with extra spring onion and sesame seeds. Serve with sambal oelek and lime wedges.