Indulge With Crunchy Chow MeinBack
The classic Chinese dish of chow mein has become so integrated into mainstream culture that every nation has its own version of these fiery, crunchy noodles. It is a comfort dish which can be had as a snack or even as part of the main course. Chow mein can be dressed up any way you like. Addition of plenty of meat and vegetable makes it a well rounded meal. Tasty, versatile and easy to clean up afterwards, this meal with mince is perfect for the weeknights.
Beef Chow Mein
- 1 tablespoon vegetable oil
- 1 medium brown onion, chopped
- 2 garlic cloves, crushed
- 600g beef mince
- 1 carrot, peeled, halved, thinly sliced
- 1 tablespoon plain flour
- 1 cup beef stock
- 350g packet fresh chow mein noodles
- 1 bunch baby pak choy, trimmed, shredded
- 1/2 cup frozen peas
- 2 tablespoons soy sauce
- 1/4 cup oyster sauce
Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.
Add carrot. Cook, stirring for 5 minutes or until carrot starts to soften. Add flour. Cook, stirring, for 1 minute. Stir in stock. Season with pepper. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until sauce thickens slightly.
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 to 5 minutes or until tender. Drain.
Add pak choy, peas, soy sauce and oyster sauce. Cook, stirring occasionally, for 3 minutes or until pak choy is just wilted and peas are tender. Add noodles. Toss to combine. Serve.
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