Chinese Curry Noodles

Name: Chinese Curry Noodles
Ingredients: 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

15 ingredients

8 steps

Ingredients

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

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.