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Chinese Curry Noodles

  • 15minutes
  • 359calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb lean ground beef or 1 lb pork

  2. 2 tablespoons soy sauce

  3. 2 tablespoons safflower oil or 2 tablespoons corn oil

  4. 1 1/2 cups finely diced onions

  5. 2 tablespoons curry powder

  6. 2 1/4 cups chinese chicken broth

  7. 3 1/2 tablespoons soy sauce

  8. 1 1/2 teaspoons sugar

  9. 1 teaspoon salt

  10. 1/4 teaspoon fresh ground black pepper

  11. 1 1/2 tablespoons cornstarch

  12. 1 cup coarsely chopped canned water chestnut

  13. 1 1/2 cups peas

  14. 1/4 lb Chinese egg noodles or 1/4 lb vermicelli, cooked until just tender

Instructions Jump to Ingredients ↑

  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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