A healthy version using rice stick noodles . I tend to find the kids love this one.

Serves 4

Ingredients:

• 1 tablespoon coconut oil
• 500g chicken or beef mince
• 1 medium brown onion, coarsely chopped
• 2 cloves garlic, crushed
• 1 tablespoon curry powder
• 1 large carrot, grated
• 2 celery stalks, sliced thinly
• 150g mushroom, thinly sliced
• 1 cup vegetable stock
• 1/3 cup (80mL) oyster sauce
• 2 tablespoon tamari
• 225g rice stick noodles, cooked
• 1/2 cup frozen peas
• 1/2 cup sliced green beans
• 1/2 wombok cabbage, shredded coarsely

Method:

• Heat oil in wok. Stir fry mince, onion, garlic until browned.
• Add curry powder, stir fry for 1 minute or until fragrant.
• Add carrot, celery, mushrooms. Stir fry until vegetables soften.
• Add stock, sauces and noodles and stir fry until all combined and bring to the boil.
• Add peas, beans and cabbage. Reduce heat, simmer uncovered tossing occasionally for 5 minutes or until vegetables are just soft.