Ingredients
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250 g singapore noodles (fresh they a thin Chinese egg noodles)
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1/4 teaspoon olive oil
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250 g lean ground beef (extra lean beef mince)
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2 garlic cloves (minced)
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1 brown onion (cut into thin wedges)
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250 g broccoli (cut into small florets)
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195 g Chinese cabbage (3 cups finely shredded)
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2 teaspoons curry powder
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2 teaspoons ketjap manis
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2 tablespoons sherry wine
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1 carrot (small thinly sliced diagonally)
Instructions
- 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.
- Brush a large wok with the oil and heat on high and ad 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.
- 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.
- Divide noodle mixture between shallow bowls to serve.