Chinese Curry Noodles

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Got this recipe from an asian noodles book i got from the library. Loved the result and thought i share it.

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Steps

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In a bowl , toss the meat with the soy sauce.

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Heat a wok or a heavy skillet over medium-high heat.

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Add 1 teaspoon of the oil and heat until hot , about 20 seconds.

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Add the meat and cook , breaking up any lumps , until it loses its pink color.

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Remover with a handled strained or slotted spoon and drain in a colander.

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Wipe out the wok.

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Add the remaining oil and reheat the wok over high heat until hot , about 20 seconds.

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Add the onions and stir-fry until soft and translucent , about 3 to 4 minutes.

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Add the curry powder and stir-fry until fragrant , about 10 seconds.

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Add the fragrant sauce , water chestnuts , and peas and bring to a boil , stirring constantly to prevent lumps , until the sauce thickens.

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Add the meat and the noodles and toss lightly to mix.

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Transfer to a platter and serve immediately.

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Ingredients

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lean ground beef, soy sauce, safflower oil, onions, curry powder, chicken broth, sugar, salt, fresh ground black pepper, cornstarch, water chestnut, peas, chinese egg noodles