Thermomix Chow Mein

I have to be honest and say that chow mein is definitely not a favourite meal of mine. But, my hubby loves it… so I make it occasionally (just to be nice!!). I usually make my chow mein on the stovetop, but really wanted to try it in the Thermomix. I’d checked out a few recipes on the recipe community and most of them had comments about it being too watery or the mince not being chunky enough.

Thermomix Chow Mein Feature

Let’s face it, when you’re using mince in the Thermomix, it really does tend to cook into a bit of a mush. There’s not really any way around that. The only ting you can do, is to mince your own beef and leave it really chunky. For this recipe, I used bought mince and so of course, it was quite a fine texture.

Thermomix Chow Mein 4

If you’re going for a chunkier texture, you might also like to chop your vegetables by hand, rather than using the Thermomix. I wasn’t too fussed and chopped all of mine (except for the cabbage) in the Thermie and it was fine! Just a few quick presses of Turbo is all it needs though.

I prefer chow mein to be quite thick and so I reduced the amount of water that a few of the other recipes had used. If you like yours to be a bit more watery then perhaps add in a little extra water. But if you’re like us and serve it on toast, then thick is the way to go… because no one likes soggy toast!

Thermomix Chow Mein 6

But the main trick to getting your Thermomix chow mein to thicken up is to pop it into the ThermoServer for 10-15 minutes before serving it up. This made a HUGE difference to ours. It’s a little bit like Thermomix risotto – it really comes into it’s own after sitting in the ThermoServer for a little while.

And so while I still don’t particularly love chow mein, this Thermomix version got the thumbs up from my hubby.

 

Thermomix Chow Mein

The easiest and yummiest Thermomix Chow Mein recipe.
3 from 3 votes
Print Pin Rate
Course: Main
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 -6
Author: Thermomix Recipes by Thermobliss

Ingredients

  • 1 brown onion , halved
  • 2 cloves of garlic
  • 1 tbs ginger , finely minced
  • 2 carrots roughly chopped
  • 2 tbs oil
  • 500 g beef mince
  • 300 ml water
  • 2 tbs cornflour
  • 2 tsp curry powder (more or less depending on your taste preferences)
  • 1 tsp veg stock concentrate
  • 1/3 cup oyster sauce
  • 2 tbs soy sauce
  • 1/2 cabbage , shredded
  • 350 g Singapore noodles or thin hokkien noodles

Instructions

  • Place the garlic and brown onion into the TM bowl and chop on Speed 6 for 5 seconds.
  • Scrape down the sides of the bowl.
  • Add the carrot and chop by pressing Turbo 4-5 times (or until it's the chunkiness you desire).
  • Add the minced ginger and the oil.
  • Saute on Varoma, Reverse Speed 2 for 4 minutes.
  • Add the beef mince and cook on Varoma, Reverse Speed 2 for 4 minutes.
  • Mix the cornflour and water together until no lumps remain.
  • Add the cornflour mixture, curry powder, vegetable stock, oyster sauce, soy sauce and the cabbage to the bowl.
  • Cook on 100 degrees, Reverse Speed 1 for 4 minutes (you'll need to use the spatula to push the cabbage down).
  • Meanwhile place the noodles into the ThermoServer and cover with boiling water (time will be specified on the packet).
  • Drain the noodles and add to the TM bowl.
  • Mix on Reverse Speed 2 for 1 minute (using the spatula to help mix everything together).
  • Place into the ThermoServer and leave for 10-15 minutes to thicken.
  • Serve with a little extra soy sauce, sesame seeds or chopped peanuts.

 

Comments 24

  1. This was really yummy. My husband and toddler devoured it! After letting it sit for 10 mins in the thermoserver, it was definitely thickened… probably a little too much so I will probably do as you suggested and add a little more water next time. Really delicious and easy to make. Thanks very much.

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  2. My husband has always turned his nose up at chow mein, but just said how awesome this dish is….my nearly 3 year old fussy eater also ate a whole serve despite me thinking she wouldnt as it was a bit spicy (which I love) tbanks for a great recipe!

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  3. Thoroughly enjoyed this recipe thx, as did
    my husband. This will be on regular rotation for sure! It’s very flexible, hot or mild to taste, and so filling. Thx for this great version.

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  4. Not bad…can understand why it’s a family comfort food, I love that it is one pot….I used kangaroo mince…won’t eat beef for climate change reasons…roo is richer than beef, so added more curry powder…definitely a recipe to be relied upon…will add red capsicum, and likely tomato and see how it goes…used spring onion…my stomach disagrees with strong onions without caramelising.

  5. Hi!
    I was just looking for a yummy recipe to use the rest of defrosted beef mince my husband used to cook Pho. I gave this recipe a try, just skipping the noodles and using zucchini instead of cabbage.
    I think I added more water, so it looked more like a sauce and we really loved to have it on our rice.
    We both really enjoyed the taste of it and I like the flexibility of the recipe – I can think of a hundred ways of cooking it with other ingredients.
    For sure, this recipe will be one of our favorites. Thank you for sharing 🙂

    1. Hi Alice, Oh thank you so much, you’ve made or day! I love the idea of using zucchini instead of noodles and will definitely try that. We really appreciate your feedback, thank you xx

  6. Carrots were a little hard and cabbage needed a little extra cooking but the taste was awesome. Any suggestions on how I could soften and cook the cabbage more.

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  7. I found it wasn’t great…
    Mince meat was ground up so much that it tasted like gritty dirt. The cabbage also needed cooking for longer like another person mentioned (even though I chopped it finely). Despite this, the flavour was great. I think next time I would use this recipe on the stove.

  8. I’ve tried a few chow mein recipes but never been able to replicate the stove top recipe in the thermo. This one has come very close! I think next time I will use a tin of tomatoes as an alternative to the water and I did have to cook it for 4 more minutes as the cabbage wasn’t cooked through (I like chunky cabbage) thank you, will make again.

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