Asian Chow Mein Noodles
A pork and noodle dish packed with vegetables AND flavour! A sure fire hit with the family 🙂
Equipment
- 6-7L Slow Cooker
- Fry pan – for eggs
- Saucepan with boiling water for noodles
Ingredients
- 1 kg pork mince – or a pork and beef combo mince also works
- 300 grams or 1-2 cups of fine shredded carrot in THIN sticks – I use these to make it nice and easy
- 1/2 wombok Chinese cabbage, trimmed of tough white ends and fine shredded/sliced
- 1/3 cup Soy sauce – salt reduced if you prefer
- 1/3 cup oyster sauce
- 1/4 cup mirin seasoning – I use this one
- 2 tsp Sesame oil
- 3 tsp Brown sugar
- 150 grams green beans, ends trimmed and cut into half lengths
- 1/2 red capsicum, sliced
- 1/2 yellow capsicum, sliced
- 1 cup sliced spring onions/shallots
- 2 x 280g packets of chow mein noodles – I use this one
- 1 tsp olive oil (or extra sesame oil)
Instructions
- Add pork mince, and carrots to slow cooker, mix. Top with wombok.
- Combine soy sauce, oyster sauce, mirin, sesame oil and sugar and pour over
- Slow cook on low for 4hrs, stirring occasionally to break up any mince lumps and combine mixture as it cooks down.
- Add beans, capsicums and sliced spring onion/shallots and mix through. Continue to slow cook on low for an additional 30mins. This leaves them with still vibrant colour and a little crunch. If you like less crunch add them in final 1hr.
- Cook the chow mein noodles for 2mins in boiling water as per instructions on pack. Drain then add 1 tsp of olive/sesame oil and toss through them before adding them to slow cooker and gently mixing to combine.
- Serve immediately and top each bowl with a runny fried egg then garnish with sliced spring onions, fried shallots and bean sprouts
- Enjoy!
- (Recipe inspired by an Australian Eggs wok recipe)
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