Beef mince chow mein

Total Time
50 min
20 min
30 min
Chow mein is a Chinese term for stir-fried noodles. We've put a bit of a spin on this classic Asian dish. Try this version of curried mince chow mein for a great takeaway style dinner.


lean beef mince

500 g

brown onion

1 medium, finely chopped

curry powder

1 tbs, mild variety


1 large, grated

savoy cabbage

375 g, (¼ small) white, finely shredded


2 individual, finely chopped

rice, white, dry

40 g, long grain variety

powdered chicken noodle soup

80 g, (2 x 40g pkts), reduced-salt variety

soy sauce

2 tbs

green beans

150 g, frozen, sliced

oil spray

1 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over high heat. Add mince and onion. Cook, breaking up any lumps, for 6–8 minutes or until mince has browned.
  2. Add curry powder and cook, stirring, for 1 minute or until fragrant. Add carrot, cabbage, celery, rice, soup mix, soy sauce and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until water has absorbed and rice is tender. Add beans for the last 2 minutes of cooking. Serve.


SERVING SUGGESTION: steamed Asian greens, such as baby bok choy or choy sum. TIP: You can use lean chicken breast mince instead of beef.

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