Serves 4

2 tbsp vegetable oil

3 celery stalks, finely diced

3 spring onions, thinly sliced

500g lean beef mince

2 x 40g packets chicken

noodle instant soup

½ cup long grain rice

2 tbsp curry powder

2 cups chicken stock

¼ large cabbage,

finely shredded

1 long red chilli, deseeded,

cut into thin strips

Chinese fried noodles, optional

soy sauce, to serve

1. Heat oil in a large frying pan or wok. Add celery and cook for 3 minutes or until tender.

2. Add onion and cook for 1 minute. Add mince and cook for 4-5 minutes or until browned. Stir in instant soup, rice, curry powder, stock and ⅓ cup water. Season with salt and pepper. Stir until well combined. Bring to the boil, reduce heat to medium-low and simmer, covered, for 20 minutes or 
until rice is tender.

3. Place shredded cabbage over the beef mixture. Cook, covered, for 2-3 minutes or until cabbage has just wilted and is bright green. Remove from heat; stir through. 
Top with chilli and fried noodles, if desired, and 
serve with soy sauce.