by Amy Sheppard
This is a great Friday night dinner when you fancy a takeaway, but you’re on a budget. The brilliant thing about chow mein is that it’s easy to make taste just like the real thing! Serve this with spring rolls and prawn crackers if you want to go all out!
Based on 4 servings, adjust as needed.
Heat a good glug of oil in a wok or large non-stick frying pan (skillet). Add the stir-fry vegetables and fry for 5 minutes over a high heat, turning regularly, until soft.
Meanwhile, put the cornflour in a small bowl. Add the soy sauce and whisk with a fork until there are no lumps. Stir in the ketchup and oyster sauce and set aside.
Remove the veg from the pan and set aside.
Add a little more oil to the pan, if needed. When hot, add the beef mince and fry over a medium heat for 5 minutes, turning regularly, until browned.
Drain off any excess fat and return the veg to the wok. Gently pull apart the noodles so each one is separated before adding them to the wok along with the sauce. Stir fry for 3–5 minutes over a medium heat, stirring regularly until the beef and noodles are cooked through and everything is coated in sauce. Season with salt and pepper and serve with prawn crackers if you like.