Chinese Curry Noodles Recipes

Steps:

• 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.

Steps:

• Boil pasta and drain; set aside.
• Cut spring onions into 1 inch pieces.
• While pasta is boiling, brown meat in pan if starting from scratch with 1 tbsp of the oil. If using leftovers, Quick fry the coleslaw mix and the veggies in the oil.
• Add the curry and the tahini paste. Heat up the meat at this point.
• Stir in the pasta, and the remaining oil to help coat the noodles in curry. Add the dash of soy sauce.

Steps:

• Toss the chicken pieces in the cornflour and season well. Set them aside.
• Fry the onion in half of the oil in a wok on a low to medium heat, until it softens - about 5-6 minutes - then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.
• Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.

Steps:

• Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
• In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.