My mum used to do a version of this. I have cobbled it together from memory; it’s not quite as nice as when she makes it, but recipes passed down from mothers and grandmothers rarely are, are they? My grandmother used to make a delicious salad dressing that I’ve never been able to replicate.
Anyway, this comes in at a cost of about £3.00, which will give you 4 adult servings, depending on where you shop and what quality mince you buy, and assuming you have a basic pantry of aromatics and soy sauce.
It’s a little bit crunchy, with spicy, salty flavours. It’s also very quick to make, so it’s perfect mid-week. This taste even better the next day, so take a serve for lunch.
What you need
- 500g mince (you could use pork, beef or turkey)
- Small cabbage, finely sliced (I like sweetheart but regular white cabbage is fine, too)
- Medium brown onion, finely fliced
- Pack of supernoodles or a cake of fine egg noodles
- A red chilli, chopped
- At least 2, maybe 3, garlic cloves, minced
- A knob of ginger, grated
- A dash (15 mls?) of soy sauce
- Oil for cooking
- Spring onions, if you have them, finely sliced for garnish
What you do
- Heat oil in a wok or frypan. Brown the mince then set aside
- Meanwhile, cook your supernoodles or pour boiling water over the egg noodles
- Add a little more oil to the pan, and when shiny and hot, tip in the garlic, ginger and chillis and cook for about a minute
- Turn the heat down, add the sliced onions and cook until soft, then add the cabbage. Pop a lid over and cook until slightly softened, but not soft – you want to retain some bite
- Tip the mince back in, and the cooked, drained noodles. Pour over the soy sauce and stir well before serving. Scatter over the spring onions, if using.
Make it veggie: Use tofu or Quorn in place of the mince
Make it low-carb: Remove the noodles or replace with zero-noodles
Make it child-friendly: Use less chilli