I love quick meals for those busy days or days I just don't feel like cooking and this is a meal for one of those days.

The beauty of this simple chop suey recipe is that you can swap and change the ingredients depending on what you have sitting in the fridge. Capsicum, zucchini, Asian greens, mushrooms and bean sprouts can all be added or substituted.

• Prep 15m
• Cook 20m
• Serves 4

Recipe by Taste

Ingredients​

• 440g packet shelf-fresh thin hokkien noodles
• 2 tbsp oil
• 500g lean  beef Mince
• 3 tsp curry powder
• 1/3 cup chicken stock
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp brown sugar
• 1 brown onion, cut into thin wedges
• 2 carrots, sliced diagonally
• 2 celery stalks, sliced diagonally
• 1 head broccoli, cut into florets
• 2 garlic cloves, crushed
• 125g can corn kernels, drained
• Sliced shallots, to serve

Method​

• Step 1
  Place noodles in a heatproof bowl. Cover with boiling water. Drain immediately. Separate noodles with a fork.
• Step 2
  Heat a wok over high heat. Add 1 tablespoon oil. Swirl to coat. Add mince. Stir-fry, breaking up mince, for 8 minutes or until browned. Add curry powder. Stir-fry for 1 minute. Transfer to a bowl, draining any excess fat.
• Step 3
  Meanwhile, combine stock, soy, vinegar and sugar in a small jug.
• Step 4
  Add remaining oil to wok. Swirl to coat. Add onion, carrot and celery. Stir-fry for 3 to 4 minutes or until tender. Add broccoli. Stir-fry for 2 minutes. Add garlic. Stir-fry for 1 minute or until fragrant.
• Step 5
  Return mince to wok with corn and stock mixture. Stir-fry for 1 minute or until combined. Add noodles. Toss until heated through. Top with shallots . Serve.