There’s something intimate and familiar about having chow mein with loved ones, especially over a reunion dinner on Lunar New Year’s Eve. If you’re looking to stay in this pandemic-stricken period, try tossing together your own version of the traditionally healthful recipe – overflowing with vegetables, meat, and not to mention noodles and lots of flavour!
- 1 tbsp peanut oil
- 500 g turkey mince
- 1 medium red onion (170 g), chopped finely
- 2 clove garlic, crushed
- 1 tbsp mild curry powder
- 2 stalks celery (300 g), trimmed, chopped finely
- 1 medium carrot (120 g), grated coarsely
- ¼ cup (60 ml) salt-reduced chicken stock
- 2 tbsps oyster sauce
- 1 tbsp Japanese soy sauce
- 2 cups (160 g) finely shredded wombok
- 1 cup (120 g) frozen baby peas
- 100 g fried noodles
- ⅓ cup (55g) coarsely chopped roasted blanched almonds
- 2 green onions, sliced thinly
Heat oil in wok; stir-fry mince, red onion and garlic until mince changes colour. Add curry powder; stir-fry until fragrant. Add celery and carrot; stir-fry until vegetables are tender. Add stock, sauces, wombok and peas; stir-fry until wombok wilts.
Serve stir-fry sprinkled with noodles, nuts and green onions.
TIP Chicken or pork mince can be used instead of turkey mince.