Ingredients
- 250 grams fresh noodles (singapore noodles, they a thin Chinese egg noodles)
- 1/4 teaspoon oil (olive oil)
- 250 grams lean ground beef (extra lean beef mince)
- 2 garlic cloves (minced)
- 1 brown onion (cut into thin wedges)
- 250 grams fresh broccoli (cut into small florets)
- 1 carrot (small thinly sliced diagonally)
- 195 grams Chinese cabbage (3 cups finely shredded)
- 2 teaspoons curry powder
- 2 teaspoons ketjap manis
- 2 tablespoons sherry wine
How to Make
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Step 1: Put the noodles in a small heatproof bowl and cover with boiling water and set aside for 5 minutes and then drain and separate3 noodles and set aside.
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Step 2: Brush a large wok with the oil and heat on high and add the beef mince and cook, stirring to break up mince for 2 to 3 minutes or until lightly browned and then add the garlic, onion, broccoli and carrot and stir fry to 2 to 3 minutes or until the vegetables are almost tender.
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Step 3: Add the cabbage, curry powder, kecap manis, sherry and noodles to the wok and stir fry for 2 minutes or until the cabbage has softened.
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Step 4: Divide noodle mixture between shallow bowls to serve.
We hope you enjoy this recipe!
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