Quick & Easy Beef Lo Mein with Egg Noodles & Plenty of Veg

Cut the carrot into matchsticks. De-seed capsicum and thinly slice. Thinly slice spring onion on a slight angle, keeping the white and green parts separate. Peel and mince garlic. Finely shred cabbage. Put a pot of water on to boil (for step 3).

Tip! Instead of cutting the carrot into matchsticks, you can use a box grater.

Heat a drizzle of olive oil in a nonstick pan over medium heat. Add mince, breaking up any lumps with a wooden spoon and cook for 3-4 minutes, until lightly browned. Season with salt and pepper.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Mix cornflour with ¹⁄₄ cup water in a small bowl, stir well. Add carrot, capsicum, garlic and white parts of spring onion to the browned mince, stir fry for 3 minutes. Add curry powder and stir for another minute, until fragrant. Add YPI stir fry sauce, noodles and cornflour paste. Stir for 2 minutes or until well combined and slightly thickened.

Tip! If the noodles have stuck together, rinse quickly under water before adding to the stir fry.

Add the peas, cabbage and green parts of spring onion. Stir fry for 1 - 2 minutes or until cabbage just wilts. Divide among serving bowls, garnish with remaining spring onion and enjoy!

Cut the carrot into matchsticks. De-seed capsicum and thinly slice. Thinly slice spring onion on a slight angle, keeping the white and green parts separate. Peel and mince garlic. Finely shred cabbage. Put a pot of water on to boil (for step 3).

Tip! Instead of cutting the carrot into matchsticks, you can use a box grater.

Heat a drizzle of olive oil in a nonstick pan over medium heat. Add mince, breaking up any lumps with a wooden spoon and cook for 3-4 minutes, until lightly browned. Season with salt and pepper.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Mix cornflour with ¹⁄₄ cup water in a small bowl, stir well. Add carrot, capsicum, garlic and white parts of spring onion to the browned mince, stir fry for 3 minutes. Add curry powder and stir for another minute, until fragrant. Add YPI stir fry sauce, noodles and cornflour paste. Stir for 2 minutes or until well combined and slightly thickened.

Tip! If the noodles have stuck together, rinse quickly under water before adding to the stir fry.

Add the peas, cabbage and green parts of spring onion. Stir fry for 1 - 2 minutes or until cabbage just wilts. Divide among serving bowls, garnish with remaining spring onion and enjoy!