Category : International Food - Chinese, The Cookbook Challenge
Theme: Noodles
Cookbook Used: 1000 Best Ever Recipes from AWW
Author: The Australian Women's Weekly
I love noodles. I thought I'd be more inspired to make noodles this week; but after flicking through about 8 cookbooks, I was struggling to find something I really wanted to make.
I hoped the answer was in the AWW 1000 recipes book; and it was!
Even though the recipe seemed rather westernized, it sounded fairly easy and quick for an after work meal.
I used Asian mushrooms as the recipe didn't state what kind of mushrooms to use. I also left out the celery as it turns out we didn't have any in the fridge. I'm glad though, I don't think it would have been as nice if I included it.
Mum and I were a little hesitant about the recipe with curry powder, and frozen peas, etc, but we were both pleasantly surprised. It was a tasty dish with simple flavours. I would definitely make it again!
Chow Mein
The Australian Women's Weekly
Get your hands on:
1 tablespoon vegetable oil
500g lean beef mince
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
1 tablespoon curry powder
1 large carrot (180g), chopped finely
2 trimmed celery stalks (200g), sliced thinly
150g mushrooms, sliced thinly
1 cup (250ml) chicken stock
1/3 cup (80ml) oyster sauce
2 tablespoons soy sauce
450g fresh thin egg noodles
1/2 cup (60g) frozen peas
1/2 cup (55g) frozen sliced green beans
1/2 small wombok (400g), shredded coarsely
1. Heat oil in wok; stir-fry mince, onion and garlic until mince is changed in colour. Add curry powder; stir-fry until fragrant. Add carrot, celery and mushrooms; stir-fry until vegetables soften.
2. Add stock, sauces and noodles, stir-fry gently until combined; bring to the boil. Add peas, beans and wombok, reduce head; simmer, uncovered, tossing occasionally for about 5 minutes or until vegetables are just soft.
Serves 4.
Chow Mein
The Australian Women's Weekly
Get your hands on:
1 tablespoon vegetable oil
500g lean beef mince
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
1 tablespoon curry powder
1 large carrot (180g), chopped finely
2 trimmed celery stalks (200g), sliced thinly
150g mushrooms, sliced thinly
1 cup (250ml) chicken stock
1/3 cup (80ml) oyster sauce
2 tablespoons soy sauce
450g fresh thin egg noodles
1/2 cup (60g) frozen peas
1/2 cup (55g) frozen sliced green beans
1/2 small wombok (400g), shredded coarsely
1. Heat oil in wok; stir-fry mince, onion and garlic until mince is changed in colour. Add curry powder; stir-fry until fragrant. Add carrot, celery and mushrooms; stir-fry until vegetables soften.
2. Add stock, sauces and noodles, stir-fry gently until combined; bring to the boil. Add peas, beans and wombok, reduce head; simmer, uncovered, tossing occasionally for about 5 minutes or until vegetables are just soft.
Serves 4.
Chow mein has to be up there with bolognese as one of my favourite comfort foods.
Just wondering if cattor (in Step 1) is just a fancy name for carrot? :)