| 1. |
Heat oil in a large frying pan or wok over medium-high heat. |
| 2. |
Add onion and celery and cook for 2-3 minutes. Add mince and cook, breaking up with a wooden spoon, for 4-5 minutes. |
| 3. |
Add soup, rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well combined. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes |
| 4. |
Remove lid and place shredded cabbage over top of mince mixture. Cook, covered, for 3-4 minutes. |
| 5. |
Remove from heat. Stir through cabbage and serve immediately, topped with Chinese fried noodles. |
