Chinese Curry Noodles

Ingredients

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 vermicelli, cooked until just tender

Directions

1. 1

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

2. 2

   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. 3

   3. 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.