Pork chow mein
Fresh Thin Hokkien Noodles
1 medium, finely chopped
lean pork mince
1 clove(s), crushed
¼ cup(s), (60ml)
mixed vegetables, frozen, peas and corn
1 cup(s), (120g) and capsicum, thawed
Chinese cabbage (wombok)
1 cup(s), (½ small head)
2 tbs, leaves, to serve
- Prepare noodles following packet instructions or until just tender. Drain.
- Meanwhile, heat oil in a wok over medium-high heat. Stir-fry carrot for 2 minutes. Add mince and stir-fry, breaking up any lumps, for 5 minutes or until browned. Add garlic and curry powder and stir-fry for 1 minute or until fragrant.
- Add oyster sauce, noodles and ½ cup (125ml) water and stir-fry for 2 minutes. Add peas, corn and capsicum mix and wombok and stir-fry for 1-2 minutes or until just wilted. Serve sprinkled with coriander leaves.