Chinese Noodle Not-Bolognese

Step 1

If using the slow cooker, place meat, oyster / soy sauce and onions in the base of the slow cooker. Turn on to low and leave for 10-12 hours. Or high for 4-5 hours.

Step 2

When you're ready to serve increase the temp to high. Stir the meat, breaking up any large chunks. Place noodles (if using) and veg on top of the meat. Cover and cook for 5 minutes just to warm everything.

Step 3

Serve in bowls with sesame oil (if using) drizzled over. And cashews (if using) sprinkled on top.

Step 4

If using the frying pan soften onion in a little oil. Then add meat and cook, stirring and breaking it up over a high heat until the meat is no longer pink. Stir in the sauce. While the meat is cooking, place noodles (if using) in a heat proof bowl.

Step 5

Cover with boiling water from the kettle and stand for a few minutes.

Step 6

When the meat is cooked drain the noodles and toss in with the meat. Divide between two bowls.

Step 7

If using the veg quickly wipe out the frying pan and warm the veg. If using sesame oil, drizzle over before digging in. Add cashews (if using) sprinkled on top.