Curry fried chow mein
One of my favourite carb/veggie combo dishes, this recipe can be adapted to work with various types of meat (I’ve used pork, chicken, and shrimp) and green veggies. I like to use bell peppers, yellow/white onion, celery, and broccoli.
Turns out a little spicy, but delicious. See recipe below.
- Chow mein noodles
- Curry powder, to taste
- Garlic powder, to taste
- Beef soup base, to taste
- Olive oil
- 1 bell pepper (green is better), diced
- 1 yellow or white onion, diced
- 2 stalks celery
- 1 chopped broccoli
- Meat (boneless skinless chicken, pork chops or shoulder, de-tailed shrimp)
If you’re putting meat in your dish, cook and prepare the meat first in a wok or high sided frying pan. Cook in ~1tsp olive oil.
Then add some garlic powder, curry powder, and beef soup mix as the meat cooks.
Boil some water for the noodles, add 1 tbsp beef soup mix to the water so that you cook the noodles in a broth.
Once the water boils, add the noodles. This is the kind I get at the store.
Cook until soft, drain water and set noodles aside.
When the meat is done add cut veggies to the pan, add more garlic powder, curry powder, and beef soup mix. I used red bell peppers for this recipe because that’s what was in my frisge!
Sauté vegetables. Add drained noodles to the pan. Stir together with meat and veggies. Add ~1tsp olive oil over the entire dish. Stir together and fry for 5–10 minutes.
Ready to serve! Super easy.
Originally published at arielcoverage.ca on October 31, 2015.