Use up the leftover vegies in the fridge with this quick and easy Asian-style noodle dinner.
Category: not set
Cuisine: not set
440 packet shelf-fresh thin hokkien noodles
2 tablespoons peanut oil
500 g lean beef mince
3 teaspoons curry powder
1/3 cup Massel chicken style liquid stock
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1 brown onion cut into thin wedges
2 carrots sliced diagonally
2 celery stalks sliced diagonally
1 head broccoli cut into florets
2 garlic cloves crushed
125 can corn kernels drained
Sliced green onions to serve
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