Chow Mein is technically a Chinese noodle stir fry dish but in our household it as always been made without the noodles. Instead of noodles we add lots of shredded cabbage! You will probably say that it is not really Chow Mein if it doesn’t have noodles but what does it matter what it’s called; as long as it tastes good I say!
This Chow Mein is one of my favourite dishes to prepare because it comes together so easily. There is not a lot of vegetable prep for this one so I will normally relax and sip on a glass of wine as I cook. Shredding the cabbage is the most work required for this dish, but let’s face it, that isn’t very hard either!
The recipe is designed so that you can cook the cabbage as little or much as you like. I add it right at the end and then simmer it for a few minutes. I like it to be wilted down a bit but for the cabbage to still have a bit of crunch. Feel free to cook the cabbage more or less to your liking.
This recipe makes four very generous servings but you could stretch it to 6 if you have planned appetizers and/or desserts. It also reheats very well so if you are cooking for two just put half in the fridge for later!
- 1 tablespoon oil
- 500g mince beef
- 2 teaspoons of beef stock powder
- 1 teaspoon of curry powder
- 1 packet of chicken noodle soup mix
- ½ cup of uncooked rice
- 1 cup of water
- ½ small cabbage, shredded
- Heat oil in a large frying pan and brown the mince.
- Add stock powder, curry powder, chicken noodle soup, rice, and water.
- Mix well; bring to the boil and then simmer covered over a low heat for 15 minutes, stirring occasionally.
- Add the shredded cabbage and again simmer covered for around 10 minutes, stirring occasionally.
- Serve immediately when cabbage is cooked to your liking.