Ingredients
1 tbsp peanut oil
600 g any mince
1 onion, rough chopped
4 cloves garlic, minced
1 tsp curry powder
1 small carrot, chopped thin
2 stalks celery, chopped thin
120 g shiitake mushrooms, chopped thin
1 cup chicken stock
⅓ cup oyster sauce
¼ cup kecap manis (or soy with brown sugar added)
250 g pkt hokkien noodles
½ wombok cabbage, chopped
½ cup frozen or suprise peas
1 tsp SIDS CRAZY SALT
Directions
In a large wok or frypan, stirfry the mince, onions and garlic in small batches until meat is brown with no lumps. Stir in curry, carrot, celery, mushrooms, stock, sauces and SIDS CRAZY SALT then simmer for 5 minutes until sauce has thickened slightly and vegetables have started to soften.
Meanwhile, place noodles and cabbage in a large bowl then pour over boiling water to cover. Let stand for 2 minutes then drain and toss into wok along with the peas.
Serve in bowls.
