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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I love noodles but usually avoid as they tend to spike my blood sugars but I'm saving this one to try as hoping all those vegies will counteract that problem. From Australian BH&G Diabetic Living. Personally though I think I would halve the broccoli and sub cauliflower for the other half. Ingredients:
250 g singapore noodles (fresh they a thin chinese egg noodles) |
1/4 teaspoon olive oil |
250 g lean ground beef (extra lean beef mince) |
2 garlic cloves (minced) |
1 brown onion (cut into thin wedges) |
250 g broccoli (cut into small florets) |
1 carrot (small thinly sliced diagonally) |
195 g chinese cabbage (3 cups finely shredded) |
2 teaspoons curry powder |
2 teaspoons ketjap manis |
2 tablespoons sherry wine |
Directions:
1. Put the noodles in a small heatproof bowl and cover with boiling water and set aside for 5 minutes and then drain and separate3 noodles and set aside.
2. Brush a large wok with the oil and heat on high and ad the beef mince and cook, stirring to break up mince for 2 to 3 minutes or until lightly browned and then add the garlic, onion, broccoli and carrot and stir fry to 2 to 3 minutes or until the vegetables are almost tender.
3. Add the cabbage, curry powder, kecap manis, sherry and noodles to the wok and stir fry for 2 minutes or until the cabbage has softened.
4. Divide noodle mixture between shallow bowls to serve.
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