1Add beef mince, garlic, ginger, sesame oil and soy sauce to slow cooker and cook on low for 4hrs, stirring occasionally to break up any lumps.
2Add slaw mix, shallots and just 1 of the flavour sachets from the instant noodle packets
3Cook this on low for an additional 30mins
4Towards the end of this time cook your instant noodles as per instructions on stove top etc (but only use the one remaining seasoning packet with the two noodle blocks during cooking)
5When cooked drained all the seasoned cooking water and add just the cooked noodles to the slow cooker.
6After 5mins transfer to serving bowl/s
7Separately cook your 4 eggs scramble while plating up your chow mien. A fast way to do this is to whisk the eggs and microwave for 3-4 minutes on a large flat bowl until set. Carefully slice/cut up scrambled eggs.
8Top serving bowl with a few egg strips each.
1Sprinkle some extra spring onion slices on top for a crisps addition as per photo
2You may like to increase soy sauce or add extra spices like chilli etc depending on your taste preferences. As it is this recipe is mild and friendly for the whole family
3A sprinkle of curry powder would also be a nice addition
4It would work equally nice with other types of mince also
5For a low carb option plate up your serve before noodles are added as I did for LCHF
Submitted by Paulene Christie