If you have ever made traditional chow mein then you know that a few key ingredients are crucial to making this dish amazing. This is a mild dish for which you can use chow mein powder or oyster sauce to taste. You can also use some stock to enhance the flavor.
There are many varieties of this dish and I like to use the simplest method that will make dinner straightforward and on the plate within half an hour. If you are in a rush to feed hungry mouths, then this dish is perfect as all the ingredients cook quickly and efficiently.
I used beef mince for this dish and German egg pasta which I found on the shelf during Octoberfest month. You can use any noodle, but these were extra special because of their texture and taste. You may like to use soba, rice noodles, wheat noodles or simply 2 minute noodles. The taste is in the seasoning and the rest is texture; which makes this dish so versatile.
You can use any vegetables such as peas, beans, Chinese cabbage, celery or mushrooms (anything you have in the fridge that makes a good stir fry).
For this dish I used some organic vegetables from the garden and Angus mince from the store. The chow mein seasoning is mild and you may also use oyster sauce for that extra flavor. The noodles were the king however; soft, tasty and full of flavor that they soaked up during the cooking process.
1kg beef mince
500g of German egg noodles
1 red inion
Half a red capsicum
4 tablespoons of chow mien powder
2 cups of water
Fry up onion on extra virgin olive oil.
Dice up carrots, zucchini and capsicum.
Fry up all together until soft.
Add beef mince and fry up until the mince is cooked. Then add the chow mien powder and stir together.