Bring a large pot of water to a boil, ready to cook the noodles.
Heat a large pan or wok over medium heat.
Add 1-2 Tbsp of coconut oil, red onion, chilli, ginger and garlic; cook for a few minutes until the onions soften.
Add the carrots and cook for 3-5 minutes (you can add a splash of water to help cook the carrots) before adding the cabbage and sweet corn. Cook for another few minutes until everything has softened. Remove from the pan and set aside while you cook the mince.
Add a little coconut oil to the pan over high heat, then add the beef mince. Cook for 5-7 minutes or until the mince has nicely browned and all the liquid has evaporated.
While the mince is browning, cook the noodles as per packet instructions. Once cooked, rinse under cold water and drizzle over the sesame oil.
Once the mince has browned, add the curry powder and cook for another couple of minutes before adding the tamari, rice wine vinegar and coconut sugar.
Add the veggies and noodles into the pan with the mince and stir-fry for a few minutes, tossing to combine.
Serve in bowls and garnish with toasted sesame seeds and fresh coriander.
This dish is perfect for using up any veggies you’ve got on hand. Capsicum, broccoli, cauliflower and green beans all work well.
Protein
For a vegetarian option, you can make tofu mince. Use a 300g block of extra firm tofu, pat dry and then crumble into a mince-like consistency. Cook it the same way you’d cook the mince in this recipe.
Other
For a gluten-free option swap out the egg noodles for rice noodles.
For a lighter option, leave out the noodles and add extra veggies instead.
