Ingredients

CupsMetric

Chow Mein:

• 200g/ 7 oz chow mein noodles , or other thin yellow egg noodles or 3 ramen cakes (Note 1)
• 1 1/2 tbsp canola oil
• 2 garlic cloves , finely minced
• 200g/ 7 oz beef mince / ground beef (any fat %)
• 3 green onion stems , cut into 5cm/2″ lengths, white and green parts separated
• 1 egg
• 2 cups green cabbage , finely sliced (or Chinese cabbage)
• 1 carrot , peeled, cut into thin batons
• 1 heaped cups bean sprouts (~ 75g / 2 1/2 oz) (Note 5 – storage tip)

Chow Mein Sauce:

• 1 1/2 tbsp light soy sauce or all-purpose soy sauce (Note 2)
• 1 1/2 tsp dark soy sauce (Note 2)
• 1 1/2 tbsp oyster sauce (Note 3)
• 1 1/2 tbsp Chinese cooking wine (Shaoxing) (Note 4)
• 1 1/2 tsp white sugar
• Pinch white pepper

Sauce thickener:

• 1 1/2 tsp cornflour / cornstarch
• 3 tbsp water

Instructions

• Sauce – Mix ingredients in a small bowl then set aside. Some is used to flavour the beef, then the rest for the noodles.
• Sauce thickener (cornflour slurry) – Mix the cornflour / cornstarch and water in a separate small bowl.
• Prepare noodles per packet directions then drain.
• Cook beef – Heat the oil in a large non-stick pan over high heat. Cook garlic for 10 seconds, then add the beef and cook until you can no longer see pink. Add 1 1/2 tablespoons of the Sauce and the white part of the green onions. Cook for another 2 minutes to get the beef nicely caramelised.
• Finish sauce – Mix the cornflour slurry into the remaining sauce.
• Egg – Add the egg into the pan then mix it through the beef, it will sort of scramble. Egg makes the beef stick to the noodles better!
• Cabbage & carrot – When the egg is mostly cooked, add the carrot and cabbage. Cook for 1 minute until cabbage starts to wilt.
• Sauce & noodles – Give the sauce a quick mix. Add the bean sprouts, noodles and sauce into the pan. Toss well for 1 minute or until sauce is dispersed through the noodles. Add green part of green onions. Toss for another 1 minute.
• Serve – Divide between bowls and serve!