Old-School Chow Mein — 1970s Style

Old-School Chow Mein — 1970s Style. A fun meal that will take your taste buds back in time. This easy slow-cooker chow mein mixes ground beef, vegetables, and warm spices for a cozy, old-fashioned dinner. It cooks slowly so flavors blend and the meat stays tender. You can serve it with Singapore noodles or rice. Simple steps make it great for busy nights and family meals.

Ingredients

• 1 kg lean beef mince

• 1 onion, thinly sliced

• 2 medium carrots, thinly sliced

• 1/2 cup frozen peas

• 1/4 green cabbage, thinly sliced

• 150 grams green beans, chopped

• 250 grams broccoli, chopped small to medium

• 2 tbsp soy sauce

• 2 x 50 gram chicken noodle soup mix (dry)

• 2 tsp curry powder (mild)

• 1/2 cup hot water

• 440 gram shelf-fresh Singapore noodles

Old-School Chow Mein: Directions

1. Put all ingredients except the noodles into a 6L slow cooker and stir gently to mix.

2. Cook on LOW for 6 hours so the vegetables get soft and the flavors blend.

3. When the chow mein is done, soak the Singapore noodles in boiling water for 3 minutes, then drain them.

4. Stir the drained noodles into the slow-cooked mixture until everything is mixed well.

5. Serve warm. You can skip the noodles or use cooked rice instead if you like.

Notes

• Slice the carrots and onion thin so they become soft while cooking.

• Use lean mince (not very low fat) so the dish is not too oily. If you use full-fat mince, expect more oil and consider draining some of the fat.

• Noodles are optional; you can replace them with cooked rice if you prefer.