Okay so we didn't end up shopping last night as planned. So there was a need for a really quick dinner and it was also a good chance to use up some of the vegetables hiding at the bottom of my fridge and make room for some fresh ones.
So with quick, easy and use lots of vegetables on the action plan this is what we came up with... I guess it's a take on Chow Mein and have decided to call it Chow Murray!! (corny I know - sorry!)
Points per serve: 4.5
1 x 200g packet noodles (I used Mr Changs Egg Noodles)
500g lean mince pork
1 onion, sliced
2 teaspoons grated ginger
2 teaspoons crushed garlic
1/2 cabbage, finely sliced
2 carrots grated
1 red capsicum, thinly sliced
2 tablespoons Madras Curry Paste
1/2 cup water
2 tbs chicken stock powder.
1 cup bean sprouts
2 tablespoons chopped coriander (optional)
Bring a large saucepan of water to boil, add noodles and cook for 3 - 4 minutes or until just tender. Drain and set aside.
Coat a large wok or frying pan with cooking spray and fry pork, ginger, garlic and onion until brown and cooked through. Add cabbage, carrots and capsicum, stirfry for 2 - 3 minutes.
Add curry paste and combined water and stock powder. Stirfry for another 2 minutes.
Toss in bean sprouts until mixed through and warmed.
Garnish with chopped coriander (optional).