Chinese Curry Noodles

READY IN: 15mins
Recipe by Domestically Challe

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

Top Review by 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.

Ingredients Nutrition


  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.

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