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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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You can use any prepared Indian curry paste for these noodles, hot Madras curry paste is an excellent choice. Serve with pappadams on the side, and fresh lime wedges to squeeze over the noodles. I hope you enjoy :) Ingredients:
1 lb broccoli |
10 ounces rice noodles |
1 1/2 cups tomatoes, canned with juice |
1 spanish onion, thinly sliced |
3 tablespoons indian curry paste (or madras curry) |
1 tablespoon vegetable oil, plus |
2 teaspoons vegetable oil |
12 ounces flank steaks, thinly sliced |
salt, to taste |
black pepper, to taste |
Directions:
1. cut broccoli into small florets, peel and slice stems.
2. in large pot of boiling salted water, blanch until tender-crisp, about 4 minutes. remove with slotted spoon and chill under cold running water, drain and set aside.
3. in same pot boil noodles until tender, about 5 minutes, drain and rinse with cold water. drain again and set aside.
4. in wok or large skillet, heat 1 tablespoon oil over med-high heat. stir fry onion until golden, about 8 minutes. remove from pan with slotted spoon, set aside.
5. add 2 teaspoons oil to pan, add curry paste, salt and black pepper, fry until fragrant. add steak and stir fry until rare, 1 to 2 minutes.
6. add tomatoes with juices, onion and 1/4 cup water, boil for 1 minute.
7. add noodles and broccoli, stir fry until heated through, about 3 minutes.
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