Beef Noodle Stir Fry

• 1 tbsp vegetable oil
• 1 lb ground beef
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp curry powder
• 1 None carrot, finely chopped
• 5 oz button mushrooms, thinly sliced
• 1 cup chicken stock
• 2 tbsp oyster sauce
• 2 tsp soy sauce
• 14 oz fresh egg noodles
• 2 oz frozen peas
• 10.5 oz Chinese cabbage, shredded

1. Heat oil in a wok or large frying pan on high. Stir-fry beef, onion and garlic for 5 mins, or until beef is browned all over.
2. Add curry powder and stir-fry for 1 min, or until fragrant. Add carrot and mushrooms and stir-fry for 3-4 mins, until softened.
3. Add stock, sauces and noodles and stir-fry for 1 min, or until combined. Bring to a boil.
4. Add peas and cabbage. Reduce heat to medium and cook, tossing occasionally, for 2-3 mins, until cabbage has wilted and peas are just tender. Ladle into take-out boxes or bowls.

vegetable oil, ground beef, onion, garlic, curry powder, carrot, button mushrooms, chicken stock, oyster sauce, soy sauce, egg noodles, frozen peas, chinese cabbage

Taken from recipes-plus.com/api/v2.0/recipes/29412 (may not work)