BEEF CHOW MEIN
Plenty of vegies and Chinese spice give this classic dish its flavour to savour.
PREP TIME: 20 MINS COOK TIME: 20 MINS SERVES 6 (AS A MAIN)
3 portions (62.5g each) Chang’s
Long Life Noodles
1 tsp extra virgin olive oil
2 red capsicum, cut into short,
thin strips
1 large brown onion, cut into
thin wedges
2 large carrots, cut into sticks 200g green beans, diagonally
sliced
3 celery sticks, sliced
1 clove garlic, crushed
2 tsp finely grated ginger
2 tsp curry powder
500g extra lean beef mince ½ Chinese cabbage, finely
shredded
1 tsp cornflour
1⁄4 tsp Massel Salt-Reduced
Chicken-Style Stock Powder 125ml (½ cup) water
2 Tbsp salt-reduced soy sauce 2 Tbsp oyster sauce
3 Tbsp roughly chopped
flat-leaf parsley
1 Cook the noodles in a medium saucepan of boiling water for 3 minutes. Drain well and set aside.
2 Heat the oil in a large non-stick wok over a medium-high heat. Add the capsicum, onion, carrot, beans, celery, garlic and ginger.
Stir-fry for 3-4 minutes or until the vegetables are almost tender. 3 Add the curry powder and beef mince to the wok. Increase heat to high. Cook, stirring often, for 3-4 minutes or until the mince changes colour.
4 Add the cabbage and the combined cornflour, stock powder, water, soy sauce and oyster sauce to the wok. Toss to combine. Cover and cook for 2-3 minutes, tossing once, or until the cabbage is tender. Add the noodles and toss for
1-2 minutes or until heated through. Sprinkle with parsley and serve.