Step 1

Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes, stirring with a fork to separate the noodles. Drain.

Step 2

Meanwhile, heat the oil in a wok over high heat. Add half the kangaroo fillets. Cook for 2 minutes each side or until medium rare. Repeat with the remaining fillets, reheating the wok between batches. Set aside to rest for 5 minutes. Slice.

Step 3

Add the garlic and capsicum to the wok and stir-fry for 1 minute or until aromatic. Add the broccoli and stir fry to coat. Add 1/3 cup water and cook, stirring occasionally for 3-4 minutes or until broccoli is tender-crisp.

Step 4

Add the sweet chilli, oyster and soy sauces to the wok. Stir to combine. Add the noodles, kangaroo and mint. Stir-fry until heated through. Serve with extra mint leaves and chilli if desired.