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Chow mein


  • 1 tablespoon sunflower oil
  • 500g lean beef mince
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon curry powder
  • 1 large carrot, peeled, finely chopped
  • 2 trimmed celery stalks, finely chopped
  • 8 button mushrooms, thinly sliced
  • 1 cup (250ml) salt-reduced chicken stock
  • 1/3 cup (80ml) oyster sauce
  • 2 tablespoons salt-reduced soy sauce
  • 350g packet fresh thin egg noodles
  • 1/2 cup (80g) frozen peas
  • 1/2 cup (60g) frozen sliced green beans
  • 1/2 small wom bok, coarsely shredded


  • Step 1 - Heat the oil in wok or large frying pan over high heat. Add the beef, onion and garlic and stir-fry for 5 minutes or until the mince changes colour and is cooked though.
  • Step 2 - Add the curry powder and stir-fry for 1 minute or until fragrant. Add the carrot, celery and mushroom, and stir-fry for 2 minutes or until vegetables are tender.
  • Step 3 - Add the stock, oyster sauce, soy sauce and noodles and stir-fry for 2-3 minutes or until the mixture boils and thickens slightly. Add peas, beans and cabbage and reduce heat to low. Cook, tossing occasionally, for 5 minutes or until vegetables tender.
  • Step 4 - Divide evenly among serving bowls.

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