|1 tablespoonvegetable oil|
|500 gramslean beef mince|
|1 mediumbrown onion; (150g), chopped finely|
|2 cloves garlic; crushed|
|1 tablespooncurry powder|
|1 largecarrot; (180g), chopped finely|
|2 trimmed celery stalks; (200g), sliced thinly|
|150 gramsmushrooms; sliced thinly|
|1 cupChicken stock; (250ml)|
|1/3 cupoyster sauce; (80ml)|
|2 tablespoonssoy sauce|
|450 gramsfresh thin egg noodles|
|1/2 cupPeas; (60g) frozen peas|
|1/2 cupGreen Beans; (55g) frozen sliced green beans|
|1/2 smallChinese cabbage; (400g), shredded coarsely|
Heat oil in a wok or large frying pan; stir-fry mince, onion and garlic until mince is browned. Add curry powder; stir-fry about 1 minute or until fragrant. Add carrot, celery and mushrooms; stir-fry until vegetables soften.
Add stock, sauces and noodles, stir-fry gently until combined; bring to a boil. Add peas, beans and cabbage, reduce heat; simmer, uncovered, tossing occasionally for about 5 minutes or until vegetables are just soft.
Not suitable to freeze. Not suitable to microwave.
*Serve with Rice if desired. We like just buttering up some bread and having some little 'chowmein' sangas.
*I microwave this all the time, seems fine to me.
*This is a good recipe that you can change any of the vegies that you have in your fridge that need using up.
*I add about 1/2 a cup of oyster sauce instead of the 1/3 cup. We like it 'saucy'
*I steam the carrots in the microwave for 2 mins so they soften a little so it doesnt take as long to cook.
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