This beef chow mein noodles recipe is a healthy Asian fusion dinner that is quick to make and perfect for feeding the whole family!
Beef can be replaced with chicken mince. Any leftover wombok can be used to make coleslaw.
We used Pandaroo-dried egg noodles in this recipe.
Ingredients
Method
Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes, or until tender. Separate with a fork. Drain. Rinse under cold water. Drain.
Meanwhile, heat half the oil in a large wok over a high heat. Add beef in two batches. Stir-fry for about 3 minutes, or until changed in colour. Remove.
Heat remaining oil in same hot wok. Add onion and carrot. Stir-fry until soft. Add mushrooms and curry powder. Stir-fry for about 1 to 2 minutes, or until mushrooms are tender.
Return beef to wok with frozen peas and combined stock and sauces. Stir-fry for about 1 to 2 minutes, or until peas are tender and sauce is boiling. Add noodles and wombok. Stir-fry for 1 minute or until wombok is wilted. Serve.
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