Chinese Curry Noodles

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 lb lean ground beef or 1 lb lamb
• 2 tablespoons soy sauce
• 2 tablespoons safflower oil or 2 tablespoons corn oil
• 1 1/2 cups finely diced onions
• 2 tablespoons curry powder
• 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

Recipe

• 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.