- olive oil
- 500g beef mince (sometimes I use pork mince)
- brown onion, chopped
- 2 cloves garlic, crushed
- 1 tbls curry powder (or less if you prefer)
- 1 carrot, finely chopped or grated
- 2 celery stalks, sliced thinly
- 150g mushrooms, sliced thinly
- 1 cup chicken stock
- 1/3 cup oyster sauce
- 2 tbls soy sauce
- 450g thin egg noodles
- 1/2 cup frozen peas
- 1/2 cup frozen beans (or any other vegetable)
- 1/2 small chinese cabbage, shredded
Heat oil in a wok and stir-fry the mince, onion and garlic until mince is browned. Add curry powder and stir-fry for about 1 minute or until fragrant. Add all the vegetables and stir-fry until vegies have softened. Add stock, sauces and noodles and stir gently until combined. Bring to the boil. Reduce heat and simmer, uncovered, tossing occasionally for about 5 minutes or until vegies are soft enough.
Serve and EAT! Yum!
I'll let you in on a secret - the other week I asked my mum to make this for me while she was looking after my little girl. And I tell you what, no matter how old you are, there is no subsitute to your mum's cooking. She made it much tastier than I ever have.
If you don't have the luxury having someone who can cook for you, the key is to chop up all the vegies the night before. Whether you work or not, a little planning and preparation goes a long way and can reduce a lot of the stress about dinners.