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The Pantry Project: Curry Beef Stew Chow Mein

Mary Burich | August 12, 2020

Food | The Pantry Project

Chef Chris Cheung knows how to take the sometimes ordinary, always tasty comfort food we love and transform it into a mouthwatering, head-turning dish. Here, he uses a mystery basket of Dinty Moore® beef stew, pineapple and one of his favorites (SPAM® classic) to create a not-to-be missed meal for the whole family.

Let’s give ourselves half an hour to cook this dish.

Chef Chris Cheung

Curry Beef Stew Chow Mein

  • Total Time

    35 minutes
  • Serves

    4
  • 4 (3-ounce) packages ramen noodles
  • 16 cups water
  • 1 (24-ounce) can DINTY MOORE® beef stew
  • 1 (8-ounce) can pineapple tidbits
  • 10 dry scallops, chopped
  • 1 cup diced SPAM® Classic
  • 1/2 cup shao shing wine
  • 2 tablespoons oyster sauce
  • 2 teaspoons curry powder
  • 1 cup vegetable oil, divided
  • 1 tablespoon chopped parsley, some leaves for garnish

Instructions

In large pot, cook ramen noodles in water 2 minutes; drain.

Strain stew, reserving gravy. Drain pineapple, reserving juice. In saucepan, combine ¼ cup reserved gravy, diced pineapple, 1/2 cup reserved pineapple juice, chopped scallops, diced SPAM® Classic and wine. Simmer over low heat 3 minutes.

In saucepan, simmer beef stew, oyster sauce and curry powder 4 to 5 minutes or until hot.

Heat ¼ cup oil in small skillet. Add ¼ of the cooked ramen noodles and cook until golden brown; remove to a plate. Repeat three times with remaining oil and ramen noodles.

To serve, top each noodle cake with stew and SPAM® brand mixture. Sprinkle with chopped parsley. Serves 4.

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