500 g chicken mince
3 cloves garlic, crushed
1 tbsp mild curry powder
2 vine-ripened tomatoes, cut into wedges
1 large carrot, shredded
5 cups Chinese cabbage, shredded
4 green spring onions, cut into 3cm lengths, plus extra to garnish
100 g packet fried noodles
3 tsp cornflour
½ cup chicken stock
2 tbsp oyster sauce
2 tbsp kecap manis
- To make sauce, blend cornflour with stock in a jug. Stir in sauces.
- Heat an oiled, large wok over a high heat. Add chicken and garlic. Stir-fry for about 5 minutes, breaking up mince, until browned. Add curry powder. Stir-fry for about 2 minutes, or until fragrant.
- Add tomatoes and carrot. Stir-fry for a further 2 minutes. Add sauce mixture. Stir-fry until boiling. Stir in cabbage and onions. Remove from heat. Stir through noodles.
- Serve garnished with extra onions.