| | Stir-fried beef and vegetable chow mein
Stir-fried beef and vegetable chow mein
Stir-fried beef and vegetable chow mein 4.3-5 9
  • Calories: 2313 kj
  • Fat: 17.9g
  • Carbohydrates: 59.1g

How to Make:

  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain. Refresh under cold water.
  2. Heat a wok over medium-high heat. Add oil. Swirl to coat. Add onion and mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add garlic, chilli and curry powder. Stir-fry for 1 minute or until fragrant.
  3. Add carrot and capsicum. Stir-fry for 4 minutes or until vegetables have softened. Add stock, oyster sauce, noodles and cabbage. Stir-fry for 2 minutes or until heated through. Serve topped with onion.
Time for preparing:
15 min.


  • 350g fresh chow mein noodles or Singapore egg noodles
  • 1 tablespoon peanut oil
  • 1 large brown onion, thinly sliced
  • 500g beef mince
  • 2 garlic cloves, crushed
  • 1 long red chilli, deseeded, thinly sliced
  • 1 tablespoon mild curry powder
  • 1 large carrot, peeled, finely chopped
  • 1 green capsicum, finely chopped
  • 1/2 cup Massel salt reduced chicken style liquid stock
  • 1/2 cup oyster sauce
  • 2 cups shredded Chinese cabbage (wombok) thinly sliced green onions, to serve
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