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Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 500g beef mince

  3. 1 medium brown onion (150g), chopped finely

  4. 2 cloves garlic, crushed

  5. 1 tablespoon curry powder

  6. 1 large carrot (180g), chopped finely

  7. 2 trimmed celery stalks (200g), sliced thinly

  8. 150g button mushrooms, sliced thinly

  9. 1 cup (250ml) chicken stock

  10. 1/3 cup (80ml) oyster sauce

  11. 2 tablespoons dark soy sauce

  12. 440g fresh thin egg noodles

  13. 1/2 cup (60g) frozen peas

  14. 1/2 small wombok (350g), shredded coarsely

Instructions Jump to Ingredients ↑

  1. Heat oil in wok; stir-fry beef, onion and garlic until beef is browned.

  2. Add curry powder; stir-fry about 1 minute or until fragrant. Add carrot, celery and mushrooms; stir-fry until vegetables soften.

  3. Add stock, sauces and noodles; stir-fry 2 minutes. Add peas and wombok; stir-fry until wombok just wilts.

  4. Photographer: John Paul Urizar. Stylist: Michaela Le Compte.

  5. These recipes are from The Australian Women's Weekly cookbook, Noodles & Stir-fries , ACP Books, RRP $4.95, available at selected newsagents, supermarkets and at www.acpbooks.com.au

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