1 tbls vegetable oil
500g lean beef mince
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
1 tblsp curry powder
1 large carrot (180g), chopped finely
2 trimmed celery stalks (200g), sliced thinly
150g mushrooms, sliced thinly
300ml chicken stock
4 tblsp soy sauce
egg nudles for four, boiled according to package
60 g frozen peas
55g frozen green beans, sliced
½ small chinese 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 minutes or until fragrant. Add carrot, celery and mushrooms; stir fry untill vegetables soften.
- Add stock, soy sauce 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 untill vegetables are just soft.
