1⁄2 x 375g packet thin dried egg noodles
2 tblsps vegetable oil
500g beef mince
1 onion, finely chopped
1 carrot, peeled, thinly shredded
200g punnet sliced button mushrooms
1 tblsp curry powder
1⁄2 cup frozen peas
1⁄2 cup chicken stock
1⁄4 cup oyster sauce
1 tblsp soy sauce
2 cups shredded wombok (Chinese cabbage)
Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes, or until tender. Separate with a fork. Drain. Rinse under cold water. Drain.
Meanwhile, heat half the oil in a large wok over a high heat. Add beef in two batches. Stir-fry for about 3 minutes, or until changed in colour. Remove.
Heat remaining oil in same hot wok. Add onion and carrot. Stir-fry until soft. Add mushrooms and curry powder. Stir-fry for about 1 to 2 minutes, or until mushrooms are tender.
Return beef to wok with frozen peas and combined stock and sauces. Stir-fry for about 1 to 2 minutes, or until peas are tender and sauce is boiling. Add noodles and wombok. Stir-fry for 1 minute or until wombok is wilted. Serve.