This is an oriental variation on Savoury Mince. This dish is very economical, easily feeding my family of five (including three teenagers).
The seasoning can be varied as I also add chilli now that the children are grown up and you can add other vegetables such as Baby Corn, Bok Choy or similar vegetables.
Heat oil in large frypan and add onion, garlic, capsicum and celery, gently fry until onions are sweating. While the vegies are frying, place diced potatoes and carrots with a little water in microwave and cook for 3 minutes.
Add the mince to the vegies in the frypan and brown, add curry powder and cumin, cook for several minutes to allow the spices to cook. Add chicken noodle soup mix, pour stock into the mince and vegies and add the drained potatoes and carrots, frozen peas, mushrooms (with juice) and soy sauce. Bring to boil and simmer for 10 minutes. Add crumbled noodles and cook further few minutes before adding the cabbage and cook until slightly wilted (do not over cooked). Check seasoning and add to taste (the soy sauce is salty).
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