Name: Beef noodle boxes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 400 gram lean beef mince; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tablespoon curry powder; 1 carrot, finely chopped; 150 gram button mushrooms, thinly sliced; 1 cup (250ml) salt-reduced chicken stock; 2 tablespoon oyster sauce; 1 1/2 tablespoon salt-reduced soy sauce; 450 gram fresh thin egg noodles; 1/2 cup (60g) frozen peas; 300 gram wombok (chinese cabbage), shredded

Beef noodle boxes

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

1 tablespoon vegetable oil

400 gram lean beef mince

1 onion, finely chopped

2 garlic cloves, crushed

1 tablespoon curry powder

1 carrot, finely chopped

150 gram button mushrooms, thinly sliced

1 cup (250ml) salt-reduced chicken stock

2 tablespoon oyster sauce

1 1/2 tablespoon salt-reduced soy sauce

450 gram fresh thin egg noodles

1/2 cup (60g) frozen peas

300 gram wombok (chinese cabbage), shredded

Method

1.Heat oil in a wok or large frying pan on high. Stir-fry mince, onion and garlic 5 minutes, until mince browns.

2.Add curry powder; stir-fry 1 minute, until fragrant. Add carrot and mushroom; stir-fry 3-4 minutes, until softened.

3.Add stock, sauces and noodles; stir-fry 1 minute, until combined. Bring to the boil.

4.Add peas and cabbage. Reduce heat to medium; cook, tossing occasionally, 2-3 minutes, until cabbage wilts and peas are just tender.

5.Spoon into noodle boxes or bowls. Serve.

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