Beef Chow Mein Noodles

Serves 4, Prep and Cook: 23 mins

½ x 375g packet thin dried egg noodles 2 tblsps vegetable oil

500g beef mince

1 onion, finely chopped

1 carrot, peeled, thinly shredded

200g punnet sliced button mushrooms

1 tblsp curry powder

½ cup frozen peas

½ cup chicken stock

¼ cup oyster sauce

1 tblsp soy sauce

2 cups shredded wombok (Chinese cabbage)

1 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.

2 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.

3 Heat remaining oil in same hot wok. Add onion and carrot. Stir-fry until soft. Add mushrooms and curry powder. Stir-fry for about 1-2 minutes, or until mushrooms are tender.

4 Return beef to wok with frozen peas and combined stock and sauces. Stir-fry for about 1-2 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.