This easy stir-fry is as simple as slice, fry and serve.
Ingredients
- 350g fresh chow mein noodles or Singapore egg noodles
- 1 tablespoon peanut oil
- 1 large brown onion, thinly sliced
- 500g beef mince
- 2 garlic cloves, crushed
- 1 long red chilli, deseeded, thinly sliced
- 1 tablespoon mild curry powder
- 1 large carrot, peeled, finely chopped
- 1 green capsicum, finely chopped
- 1/2 cup Massel salt reduced chicken style liquid stock
- 1/2 cup oyster sauce
- 2 cups shredded Chinese cabbage (wombok) thinly sliced green onions, to serve
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain. Refresh under cold water.
- Step 2Heat a wok over medium-high heat. Add oil. Swirl to coat. Add onion and mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add garlic, chilli and curry powder. Stir-fry for 1 minute or until fragrant.
- Step 3Add carrot and capsicum. Stir-fry for 4 minutes or until vegetables have softened. Add stock, oyster sauce, noodles and cabbage. Stir-fry for 2 minutes or until heated through. Serve topped with onion.
Nutrition
2313 kj
Energy
17.9g
Fat Total
6.1g
Saturated Fat
4.7g
Fibre
35.2g
Protein
86mg
Cholesterol
1663mg
Sodium
59.1g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Replace beef mince with pork and veal mince and save around $1.50 in total
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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