Chinese Curry Noodles

Domestically Challenged's Note:

Got this recipe from an Asian Noodles book I got from the library. Loved the result and thought I share it.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 1 lb lean ground beef or 1 lb pork
• 2 tablespoons soy sauce
• 2 tablespoons safflower oil or 2 tablespoons corn oil
• 1 ½ cups finely diced onions
• 2 tablespoons curry powder

Fragrant Sauce (Mix together)

• 2 ¼ cups chinese chicken broth
• 3 ½ tablespoons soy sauce
• 1 ½ teaspoons sugar
• 1 teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 1 ½ tablespoons cornstarch
• 1 cup coarsely chopped canned water chestnut
• 1 ½ cups peas
• ¼ lb Chinese egg noodles or ¼ lb vermicelli , cooked until just tender

Directions:

1. In a bowl, toss the meat with the soy sauce.
2. 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. Add the remaining oil and reheat the wok over high heat until hot, about 20 seconds.
4. Add the onions and stir-fry until soft and translucent, about 3 to 4 minutes.
5. Add the curry powder and stir-fry until fragrant, about 10 seconds.
6. Add the fragrant sauce, water chestnuts, and peas and bring to a boil, stirring constantly to prevent lumps, until the sauce thickens.
7. Add the meat and the noodles and toss lightly to mix.
8. Transfer to a platter and serve immediately.

Reviews

[hpatey]

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. I used Yves veggie ground round, canned veggie broth, and whole-wheat spaghettini and that worked fine (and much healthier!). Will make again, with modifications.