Chow mein

Chow mein

Recipe thanks to Queensland Government Healthier. Happier. website

Ingredients

• 375g fresh noodles (Hokkien, Singapore or thick egg noodles), cooked according to directions on the packet and drained through colander
• 500g lean mince (beef, chicken or pork)
• 1 tablespoon peanut oil
• 1 tablespoon curry paste or 1 teaspoon curry powder
• 1 medium red onion, chopped
• 2 medium carrots, peeled and chopped
• 1 medium celery stick, sliced
• 250g green beans, sliced in half (frozen or fresh)
• 1/4 small green or red cabbage, shredded
• 60mL beef stock (1/2 teaspoon beef stock powder in 60mL hot water)
• 1 tablespoon reduced-salt soy sauce
• 2 tablespoons unsalted roasted peanuts, crushed

Method

1. Heat half the oil in a large fry pan over medium-high heat, add mince and stirfry until brown.
2. Transfer mince to a plate and set aside.
3. Heat remaining half of oil in same large fry pan, add onion and curry paste or powder, stirfry for 1 minutes and then add celery, carrots, green beans and cabbage.
4. Reduce heat to medium, cover and cook for 3-4 minutes until carrots are tender.
5. Remove lid, add the noodles, stock mixture, soy sauce and mince, heat through gently fluffing up the noodles with two forks.
6. Spoon into bowls, sprinkle with peanuts and serve.

Alternatives

• Use 500g frozen chow mein vegetable mix
• Substitute 400g beans (red kidney, butter or cannellini), rinsed and drained, for mince. Add with vegetables at step 4.