ingredients

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• ✓250g beef mince
• ✓450g thin hokkien noodles (or thin egg noodles)
• ✓1/2 brown onion, finely diced
• ✓1 garlic clove, crushed
• ✓1 small carrot, finely diced
• ✓2 large mushrooms, finely diced
• ✓1 small zucchini, finely diced
• ✓1/4 Chinese cabbage, finely sliced
• ✓1 tbsp curry powder
• ✓1 tbsp oyster sauce
• ✓1 tbsp soy sauce
• ✓1 cup water (or beef stock)
• ✓1 tbsp olive oil

Toppings (optional)

• ✓Fresh coriander
• ✓Sesame seeds

method

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1. 1

   Cook noodles according to packet instructions.

2. 2

   Heat olive oil in wok over a high heat. Add onion, garlic and beef. Using your cooking utensil, break apart the mince into small pieces. Cook until the beef mince is browned and cooked through with no pink remaining.

3. 3

   Add curry powder and stir for another minute.

4. 4

   Add carrots, zucchini, mushrooms and cook for a further 5-6 minutes, or cooked to your liking.

5. 5

   Add water (or stock), soy and oyster sauce and stir for a further minute. Add noodles and cabbage and heat through.

6. 6

   Serve hot. Top with fresh coriander and sesame seeds.