The Pantry Project: Curry Beef Stew Chow Mein

Mary Burich | August 12, 2020

Duo of beloved brands makes this dish doubly delicious

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.