Beef Chow Mein

Ingredients

Scaled for your household (2 portions) · original serves 2

• Chow mein noodles200 g
• Vegetable oil1½ tbsp
• Garlic cloves2
  finely minced
• Beef mince200 g
• Spring onions3
  cut into 5 cm lengths, white and green parts separated
• Eggs1
• Green cabbage2 cup
  finely sliced
• Carrots1
  peeled, thin batons
• Bean sprouts75 g
• Light soy sauce1½ tbsp
• Dark soy sauce1½ tsp
• Oyster sauce1½ tbsp
• Shaoxing wine1½ tbsp
• Sugar1½ tsp
• White pepper¼ tsp
• Cornflour1½ tsp
• Water3 tbsp
  tap water

Method

1. 1

   Mix the light soy, dark soy, oyster sauce, Shaoxing wine, sugar and white pepper in a small bowl. In a second bowl, stir the cornstarch with the water until smooth.

2. 2

   Prepare the noodles according to the packet directions, then drain them well and set aside.

3. 3

   Heat the oil in a large non-stick pan over high heat. Add the garlic for about 10 seconds, then add the beef mince and cook until no pink remains.

4. 4

   Add the white parts of the spring onions and 1 1/2 tablespoons of the sauce mixture. Cook for another 2 minutes so the beef begins to caramelise.

   2 min
5. 5

   Stir the cornstarch slurry into the remaining sauce. Add the egg to the beef and stir until it is mostly scrambled through the mince.

6. 6

   Add the carrot and cabbage and stir-fry for 1 minute, just until the cabbage starts to soften.

   1 min
7. 7

   Add the bean sprouts, drained noodles and remaining sauce. Toss for 1 minute, add the green parts of the spring onions, then toss for another minute and serve.

   2 min