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Takes: 25 minutes
Serves: 4

No nutritional information available.

Ingredients

- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, crushed
- 500g beef mince
- 1 tbsp curry powder
- 2 tsp garam masala
- 500ml hot beef stock, made with 1 stock cube
- 150g mange tout, trimmed
- 1 carrot, thinly sliced
- 1 red pepper, thinly sliced
- 440g wok ready egg noodles
- 200g choy sum or bok choy, trimmed and roughly chopped
- Coriander leaves, to garnish (optional)

Method

1. Heat the vegetable oil in a wok or large, deep frying pan over medium heat. Add the onion and garlic and cook for 3 - 4 minutes until the onion is tender.

2. Increase the heat to high. Add the beef mince and cook for 4 - 5 minutes, breaking up lumps, until browned. Stir in the curry powder and garam masala and cook for 1 minute until fragrant.

3. Add the hot beef stock, mange tout, carrot and red pepper to the mince mixture. Bring to the boil. Reduce the heat to low and simmer for 5 minutes until vegetables are just tender.

4. Stir in the noodles and choy sum or bok choy and heat through. Simmer for a further 1 minute or until heated through.

5. Garnish with the coriander leave, if using, and serve with lemon wedges, if liked. Serve immediately.