INGREDIENT REQUIRED

Meat

200g / ½ lb
Bonesless

Carrots

½ (half) cut into match stick size

Egg Noodles

200 gms
1 packet

Tomato Ketchup

4-5 tbsp

Green Onion

2-3 thinly sliced

Cabbage

1 cup/100 gms thinly sliced

Onions

½ (half) thinly sliced

Oil/Ghee

6-8 tablespoons/½ cup

Shan Chinese Chowmein

1 packet

 STEPS OF COOKING

1. Boil egg noodles in 15 cups of boiling water. Cook for only 6 minutes**. Then drain and wash in running cold water. Drain and set aside.
2. Heat oil in a large wok. Stir-fry meat on high heat for 1 minute. Stir frequently.
3. Stir-in vegetables and add Shan Chinese Chowmein Mix. Stir-fry on high heat for 2 minutes. Stir continuously.
4. Add the boiled egg noodles and stir-fry for 2-3 minutes. Hold fork / spoon in both hands, toss and turn the noodles to mix all the ingredients.
5. Cover and simmer on low heat for 5-6 minutes.

Tips: *Freeze meat then cut into match stick strips

**Do not cook the eg noodles for more than 6 minutes.

Meat: Use Fillet Mignon / undercut or boil meat till tender.