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Categories:
vegetable oil ground beef onion garlic curry powder carrot button mushrooms chicken stock oyster sauce soy sauce egg noodles frozen peas Chinese cabbage
Viewed: 48 - Published at: 7 years agoIngredients
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1 None onion, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp curry powder
- 1 None carrot, finely chopped
- 5 oz button mushrooms, thinly sliced
- 1 cup chicken stock
- 2 tbsp oyster sauce
- 2 tsp soy sauce
- 14 oz fresh egg noodles
- 2 oz frozen peas
- 10.5 oz Chinese cabbage, shredded
Method
- Heat oil in a wok or large frying pan on high. Stir-fry beef, onion and garlic for 5 mins, or until beef is browned all over.
- Add curry powder and stir-fry for 1 min, or until fragrant. Add carrot and mushrooms and stir-fry for 3-4 mins, until softened.
- Add stock, sauces and noodles and stir-fry for 1 min, or until combined. Bring to a boil.
- Add peas and cabbage. Reduce heat to medium and cook, tossing occasionally, for 2-3 mins, until cabbage has wilted and peas are just tender. Ladle into take-out boxes or bowls.
