Prep 15 mins
Cook 10 mins
I love noodles but usually avoid as they tend to spike my blood sugars but I'm saving this one to try as hoping all those vegies will counteract that problem. From Australian BH&G Diabetic Living. Personally though I think I would halve the broccoli and sub cauliflower for the other half.
- 250 g singapore noodles (fresh they a thin Chinese egg noodles)
- 1⁄4 teaspoon olive oil
- 250 g lean ground beef (extra lean beef mince)
- 2 garlic cloves (minced)
- 1 brown onion (cut into thin wedges)
- 250 g broccoli (cut into small florets)
- 1 carrot (small thinly sliced diagonally)
- 195 g Chinese cabbage (3 cups finely shredded)
- 2 teaspoons curry powder
- 2 teaspoons ketjap manis
- 2 tablespoons sherry wine
- Put the noodles in a small heatproof bowl and cover with boiling water and set aside for 5 minutes and then drain and separate3 noodles and set aside.
- Brush a large wok with the oil and heat on high and ad the beef mince and cook, stirring to break up mince for 2 to 3 minutes or until lightly browned and then add the garlic, onion, broccoli and carrot and stir fry to 2 to 3 minutes or until the vegetables are almost tender.
- Add the cabbage, curry powder, kecap manis, sherry and noodles to the wok and stir fry for 2 minutes or until the cabbage has softened.
- Divide noodle mixture between shallow bowls to serve.
I haven't made this (yet) but for those who can't eat regular noodles, I use Dang Myun which are vermicelli made from sweet potatoes. I use these for all myAsian recipes. I buy them at a local Asian market.. They have opened up a world of new recipes I am now able to try.
A nice pleasing meal! We enjoyed the way all the flavors came together. This came together very quickly as my meat was some I had browned last night and the Chinese noodles from the health story only require one minute in the microwave (used teriyaki flavored as this type of noodle does not come just plain), those were the only changes. DH has put in a request that I make this again just as I made it tonight as he like both the mix of veggies and curry teriyaki combo. Thanks for the post.
I have to say that I like this quite a bit. The amount of curry was not specified in the ingredients - of course, I only noticed it when I was almost done with the recipe - so I added about 2 tsp of Madras curry powder, which seemed a good amount. I also added a jalapeno pepper, because I had one, and used mirin instead of sherry. I used udon noodles as I had some that needed using up. I would make more sauce next time - this is not intended to be a saucy dish, but I would have liked the sauce to coat the noodles, which it did not. The dish reheated very nicely for my lunch.