This Chinese recipe is a family favourite in my house. Everyone asks for seconds! It is versatile, delicious and a winner with kids. A great mid-week tasty, quick meal. Use whatever vegetables you have on hand, great for using up those bits and pieces in the bottom of your vegetable bin and experiment with beef, chicken, and pork mince.
INGREDIENTS (serves 4)
1 tablespoon olive oil or sesame oil
1 brown onion, roughly chopped
2 garlic cloves, crushed
2 teaspoons minced ginger
600g beef or pork, or chicken mince
1 carrot, peeled, cut into batons
1 stalk celery, sliced
1 small head broccoli, cut into small florets
½ red capsicum, diced
1 heaped tablespoon plain flour
1 cup stock * see note
350g packet fresh chow mein noodles (Singapore Noodles)
¼ cabbage, roughly chopped
2 tablespoons soy sauce
¼ cup oyster sauce
¼ cup hoisin sauce
Heat oil in a wok or large electric frying pan over a medium -high heat. Add onion, garlic and ginger. Cook, stirring for 3 minutes. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8-10 minutes or until cooked through.
Add carrot, celery, capsicum and broccoli. Cook for 5 minutes. Add flour. Cook stirring for 1 minute. Stir in stock.* Season with salt and pepper. Bring to the boil. Reduce heat to medium – low. Simmer. For 10 minutes or until sauce thickens slightly.
Meanwhile place noodles in a heatproof bowl. Cover with boiling water. Set aside for 3-5 minutes or until tender. Drain. Set aside.
Add cabbage, soy sauce, oyster sauce and hoisin sauce. Cook for 3 minutes or until cabbage has just wilted. Add noodles. Toss to combine. Serve.
I use beef stock if using beef mince, chicken stock if using chicken or pork mince.
I often add mushrooms, zuchinni, spring onion, frozen peas, chilli and corn.