Singapore Noodles

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 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.
• 2 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.
• 3 add the cabbage, curry powder, kecap manis, and noodles to the wok and stir fry for 2 minutes or until the cabbage has softened.
• 4 divide noodle mixture between shallow bowls to serve.