After reading Beyond Bluestockings Cabbage Salad, which made me drool, I commented on our crude form of Chow Mein. Beyond Bluestockings asked me to share the recipe. Last night I taught Master 13 how to prepare this meal and sometime within the next two weeks I’ll get him to cook it for us all, by himself. I say it is crude because it is not a proper Chow Mein, but it is a quick, easy, nutritious and delicious! What more does a homeschool momma need?

Chow Mein

1 onion
500grams mince kangaroo (any mince will do)
2 tb butter, oil or coconut oil (butter is nice!)
half a medium sized green cabbage
2 tb rice
1 dessertspoon curry
2 pkt chicken noodle soup mix (home brand is fine)
250 grams French beans or carrots (I use any veggies)
2 and a half cups water

Chow mein is a generic Chinese term for a dish of stir-fried noodles, of which there are many varieties. Chow mein is generally made of soft noodles, however Hong Kong-style chow mein is made from thin crispy noodles.

Lightly brown the mince in butter or oil. Once brown, add all other ingredients. Stir with a fork occasionally and cook for 20minutes.

I won’t share a picture…whilst it tastes delicious it doesn’t look all that appealing. 😉

Chicken Chow Mein

  • Cube and fry chicken cubes and onion. Remove chicken.
  • Add chicken noodle soup packet along with 6 cups of water, 2 cups of rice and any veggies available. (Cabbage is delicious)
  • Leave to simmer until rice has absorbed the water, about 20-25minutes.
  • Add chicken back in prior to serving and mix through.
  • Add more water if necessary