Mum’s Chow Mein

  • Posted by Ted
  • August 26, 2007

This is what my Mum used to call Chow Mein when I was growing up. Besides the fact it has rice and curry powder in it, It has nothing in common with any other Asian dish I’ve ever had. The other disincentive I’m going to give you is that I won’t be putting a photo up of this when it’s served up. I could try and dress it up with some chopped chives but it don’t look real pretty.

The reason I cook it is firstly it tastes great, secondly it warms you up a nice cold winters day, thirdly I leave mine to simmer on the stove for a couple of hours so it fills the house up with great curry smells, and lastly it’s remarkably low fat and therefore must be mildly healthy.

Oh and it’s cheap, I’ve probably spent $10 and it will give me at least 8 servings !

Ingredients

750gm Beef Mince

2 Onions (diced)

2 Cups  sliced carrots

1/2 Head of cabbage (sliced in 5mm strips)

3 cloves crushed garlic

2 heaped teaspoons of curry powder

2 heaped teaspoons of chicken stock powder

2 teaspoons fish sauce (optional)

1 1/2 cups of white rice

Method.

  1. Place onions, garlic and mince into a large stockpot over high heat. (If you’re using very low fat mince then you may need to add some oil)
  2. Once the mince is browned add 4 cups of water then the rest of the ingredients, stir well.
  3. Add water until almost everything in the pot is covered.
  4. Bring to boil then reduce to simmer for a couple of hours, Stirring occasionally. It should be a like a thick stew.

That’s it. Too easy.
When you’re getting ready to serve you may want to add more curry to taste. I haven’t added salt because the fish sauce is full of it and I serve it with soy sauce as well which has heaps of salt, but if you feel the need to harden your arteries a little more then knock yourself out.

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August 26th, 2007
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Comment Number:
1
Written by:
C
Posted on:
September 12, 2007 at 6:00 pm

My Mum and Aunt still produce this at the family gathering from time to time,and I rememebr being taught something similar in cooking in grade 7 (approx 1981)
They tend to use a Pkt of Chicken Noodle Soup instead of chicken stock ( in fact I think it may have originated from the back of a pkt)

It’s even yummier from memory with lotsa Magi sauce..yes the brand Magi..kinda like soy but not
C

Comment Number:
2
Written by:
ria
Posted on:
June 18, 2008 at 8:58 pm

Thanks Ted :) this is so what I was looking for.

Comment Number:
3
Written by:
Winn
Posted on:
April 24, 2009 at 7:11 pm

And a great big thanks Ted from Winn I have been looking all over the net & my old receipes for this one.!!! I remember the rice mince & veges but not the chick veg/noodle soup mix e I 1st got the the receipe from the back of the packet. CHEERS

Comment Number:
4
Written by:
Stacey
Posted on:
September 21, 2010 at 3:25 pm

love this recipe but i also put diced cauliflower and broccoli and mushrooms in it too for more vegies!!

Comment Number:
5
Written by:
Katie
Posted on:
October 3, 2010 at 11:50 am

When I made this with puff pastry, It was really yummy!! After making the chow mein mince you place It in pastry and fold them to make little pouches, then you place them into the oven to cook quickly, its a little different but its good. =]

Comment Number:
6
Written by:
Gaie
Posted on:
August 17, 2011 at 10:34 pm

My Mum used to make something similar so thought I’d give this a whirl but it turned out very stodgy & pretty tasteless really. Perhaps less rice would improve it