Chow Mein, a stir-fry dish with Chinese noodles, is a popular dish in Chinese restaurants. However, we have always made it without the noodles. We add a lot of cabbage instead of noodles! It’s not Chow Mein without noodles, but it still tastes great!
Chow Mein is my favorite dish to make because it’s so easy. This dish doesn’t require much vegetable preparation, so I like to relax with a glass or two of wine while I cook. The most difficult part of this recipe is shredding the cabbage, but it’s not that hard.
You can cook the cabbage to your liking. It is added at the very end and simmered for a couple of minutes. I want it to be a little wilted, but the cabbage should still have some crunch. You can cook the cabbage to your preference. You can also adjust the quantity of curry powder. You can increase the curry powder if you want a little more heat. Our family likes mildly spiced meals, but you may add more if you prefer a more spicy dish. The recipe yields four generous servings, but it could be stretched to six if you plan on having desserts or appetizers. The recipe reheats well, so you can put half of it in the refrigerator if you’re cooking for just two people.
- One tablespoon of oil
- 500g of minced beef
- Use two teaspoons of beef broth powder
- Curry powder, one teaspoon
- One packet of Chicken Noodle Soup Mix
- Half a cup of uncooked white rice
- One cup of water
- Half a small cabbage, shredded
- In a large pan, heat oil and brown the mince.
- Add chicken noodles, rice, stock powder, curry, and water.
- Stir occasionally. Bring to a boil, then simmer for 15 minutes, covered at a low temperature.
- Stir occasionally. Add the cabbage shredded and simmer again, covered for 10 minutes.
- When cabbage is done to your taste, serve immediately.