*Recipe by Katherine from the Small Steps Team
Chow Mein is such a long time family favourite in so many households. Relive your childhood with this slightly more “wholefoods” version, minus the additive-laden sauces and packet mixes.
- • macadamia, coconut or olive oil
- • 1 onion, diced
- • 2 cloves garlic, crushed
- • 1 tsp grated ginger
- • 500g beef mince
- • 2 tsp curry powder
- • 1 large carrot, finely sliced
- • 2 sticks celery, finely sliced
- • 1 cup stock (beef, chicken or vegetable) or water
- • ¼ large cabbage, shredded
- • 1 cup (approx) sliced green veggies – snow peas, green beans, or even frozen peas
- • 3 tbsp tamari
- • 1 tbsp rapadura or coconut sugar (or other sweetener)
- • 100g brown rice vermicelli noodles
- Place noodles in a large bowl and cover with hot water. Stir with a fork to separate, then let sit for 5-10 minutes, until softened but not mushy. Drain, rinse and set aside.
- Slice and prep veggies so that everything is ready to go. Mix tamari and sugar in a small bowl.
- Heat a dash of oil in a large frying pan over medium-high heat, then add onion, garlic and ginger and cook for a few minutes until softened.
- Add beef mince to pan and brown, breaking up lumps. Stir through curry powder.
- Add carrot, celery and broth. Bring to boil, then reduce to simmer. Cook, stirring often, until vegetables begin to soften.
- Add cabbage and tamari/sugar mixture. Return to boil and stir until cabbage begins to soften. Stir through green vegetables.
- When vegetables are softened to your liking, stir in noodles and allow to warm through. Serve immediately.
- This recipe is quite flexible in terms of quantities. Feel free to add more veggies or more noodles if you family would prefer.
- Adjust the quantities of sauce ingredients to suit your tastes. Add more or less curry powder, tamari and sugar, depending on your preferences for spicy, salty and sweet flavours.
- Beef mince can be substituted for pork or chicken mince if preferred.