Don’t make spag bol again! Make Beef Chow Mein. If you can’t find chow mein noodles, just use ramen cakes or even dried spaghetti.

Chow Mein:

200g/7oz chow mein noodles or other thin yellow egg noodles or 3 ramen cakes (even spaghetti!) – prepared per pack

1 ½ tbsp canola oil

2 garlic cloves finely minced

200g beef mince

3 green onion stems cut into 5cm lengths, white & green parts separated

1 egg

2 cups green cabbage finely sliced

1 carrot peeled, thin batons

1 heaped cups bean sprouts 75g

SAUCE mix

1 ½ tbsp light soy sauce or all-purpose soy sauce

1 ½ tsp dark soy sauce

1 ½ tbsp oyster sauce

1 ½ tbsp Chinese cooking wine (Shaoxing)*

1 ½ tsp white sugar

Pinch white pepper

Sauce thickener - mix: 1 ½ tsp cornflour + 3 tbsp water

1. Heat oil in a large non-stick pan (or large wok) over high heat.

   Stir garlic 10 sec, then add beef and cook, breaking it up as you go.

   Once you no longer see red, add 1 ½ tbsp Sauce.

   Cook for 2 min until caramelised nicely, tossing in white part of green onions partway through.

2. Cook cabbage and carrot for 1 min, then add bean sprouts and noodles. Mix Sauce Thickener with remaining Sauce.

Add, toss 1 to 2 minutes until noodles are glossy and coated in sauce.

Toss in green part of green onions.

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Sub mirin, cooking sake, dry sherry. For non alcoholic, sub both Shaoxing wine and water (with cornflour) with chicken stock/broth (low salt).

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