Ingredients
-
1
-
2
-
2
-
1 1/2
-
2
-
-
2 1/4
-
3 1/2
-
1 1/2
-
1
-
-
-
-
-
Directions
Chinese Curry Noodles, Got this recipe from an Asian Noodles book I got from the library. Loved the result and thought I share it., Unless you have a much lighter soy sauce than I, use a lot less soy sauce: maybe half, or just add to meat and pass the bottle at the table. It was very very brown. More noodles next time too. used Yves veggie ground round, canned veggie broth, and whole-wheat spaghettini and that worked fine (and much healthier!). Will make again, with modifications.
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Steps
|
1
Done
|
In a Bowl, Toss the Meat With the Soy Sauce. |
|
2
Done
|
Heat a Wok or a Heavy Skillet Over Medium-High Heat. Add 1 Teaspoon of the Oil and Heat Until Hot, About 20 Seconds. Add the Meat and Cook, Breaking Up Any Lumps, Until It Loses Its Pink Color. Remover With a Handled Strained or Slotted Spoon and Drain in a Colander. Wipe Out the Wok. |
|
3
Done
|
Add the Remaining Oil and Reheat the Wok Over High Heat Until Hot, About 20 Seconds. |
|
4
Done
|
Add the Onions and Stir-Fry Until Soft and Translucent, About 3 to 4 Minutes. |
|
5
Done
|
Add the Curry Powder and Stir-Fry Until Fragrant, About 10 Seconds. |
|
6
Done
|
Add the Fragrant Sauce, Water Chestnuts, and Peas and Bring to a Boil, Stirring Constantly to Prevent Lumps, Until the Sauce Thickens. |
|
7
Done
|
Add the Meat and the Noodles and Toss Lightly to Mix. |
|
8
Done
|
Transfer to a Platter and Serve Immediately. |
