Prep 10 mins
Cook 5 mins
Got this recipe from an Asian Noodles book I got from the library. Loved the result and thought I share it.
- 1 lb lean ground beef or 1 lb pork
- 2 tablespoons soy sauce
- 2 tablespoons safflower oil or 2 tablespoons corn oil
- 1 1⁄2 cups finely diced onions
- 2 tablespoons curry powder
Fragrant Sauce (Mix together)
- 2 1⁄4 cups chinese chicken broth
- 3 1⁄2 tablespoons soy sauce
- 1 1⁄2 teaspoons sugar
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄2 tablespoons cornstarch
- 1 cup coarsely chopped canned water chestnut
- 1 1⁄2 cups peas
- 1⁄4 lb Chinese egg noodles or 1⁄4 lb vermicelli, cooked until just tender
- In a bowl, toss the meat with the soy sauce.
- 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.
- Add the remaining oil and reheat the wok over high heat until hot, about 20 seconds.
- Add the onions and stir-fry until soft and translucent, about 3 to 4 minutes.
- Add the curry powder and stir-fry until fragrant, about 10 seconds.
- Add the fragrant sauce, water chestnuts, and peas and bring to a boil, stirring constantly to prevent lumps, until the sauce thickens.
- Add the meat and the noodles and toss lightly to mix.
- Transfer to a platter and serve immediately.
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.