Food recipes
Chinese Curry Noodles
Chinese Curry Noodles Ingredients: beef, grass-fed, ground, raw soy sauce made from soy (tamari) oil, corn, peanut, and olive onions, raw spices, curry powder soup, chicken broth or bouillon, dry soy sauce made from s...
Chinese Curry Noodles
Ingredients:
beef, grass-fed, ground, raw
soy sauce made from soy (tamari)
oil, corn, peanut, and olive
onions, raw
spices, curry powder
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
sugars, granulated
salt, table
spices, pepper, black
cornstarch
water, bottled, generic
peas, green, frozen, unprepared
egg substitute, powder
Directions:
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.
Ingredients:
beef, grass-fed, ground, raw
soy sauce made from soy (tamari)
oil, corn, peanut, and olive
onions, raw
spices, curry powder
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)
sugars, granulated
salt, table
spices, pepper, black
cornstarch
water, bottled, generic
peas, green, frozen, unprepared
egg substitute, powder
Directions:
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.