Quick & Easy Beef Lo Mein with Egg Noodles & Plenty of Veg
  • Prep time: 25 minutes
  • Calories: 650
This recipe ticks all the boxes - quick, easy and kid friendly. Fun Fact: The term lo mein comes from the Cantonese, meaning "stirred noodles".
  • 100 g of Egg Noodles
  • 250 g of Beef Mince
  • 1 of Carrot
  • 1 of Red Capsicum (Small)
  • 2 of Spring Onion
  • 40 g of Peas
  • 100 g of YPI Stir Fry Sauce
  • 18 of Green Cabbage
  • 2 Tsp of Curry Powder
  • 2 of Garlic Clove
  • 2 Tsp of Cornflour

Prepare Ingredients:

Cut the carrot into matchstick size pieces. 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).

Brown Beef:

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.

Cook Egg Noodles:

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.

Add Vegetables:

Mix cornflour with 14 cup water in a small bowl, stir well. Add carrot, capsicum, garlic and white parts of spring onion to the browned mince, and 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 thickened slightly.

You Plate It:

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!