Two hours later: The town trucks haven't even been down our road yet. I guess that let's you know how fed up with winter the DPW guys are ... besides, it's school vacation week here and I'm thinking they think they can put off the really early morning plow down our road. Gap Mountain folk are retirees or a couple families in which the parents are self-employed or own BIG trucks. Do you see how this logic is goes?
Chinese Curry Noodles or Rice - printer friendly
Chinese Curry Noodles
adapted from Asian Noodles – Nina Simonds
1 lb. lean ground pork or ground beef
2 tbsp. soy sauce
2 tbsp. peanut oil
1½ c. onions, finely diced
2 tbsp. curry powder (Madras)
a generous couple pinches of cayenne pepper
2¼ c. chicken broth
3½ tbsp. soy sauce
1½ tsp. brown sugar
½ tsp. kosher salt
½ tsp. black pepper
1½ tbsp. cornstarch
1 c. canned water chestnuts, blanched in boiling water (10 seconds or so), drained, refreshed in cold water, coarsely chopped
1½ c. frozen peas, thawed slightly
¾ lb. flat Chinese egg noodles, cooked until just al dente, rinsed and drained
2 perfect green onions, cut into thin slices for garnish
A note on ingredients: I prefer using ground pork in this dish. I use Kikkoman soy sauce (low-salt). I decrease the salt in this dish from 1 tsp. to ½ tsp. and increase the black pepper from ¼ tsp to ½ tsp. I use light brown sugar instead of white sugar. I also add more than a pinch of cayenne pepper to give the curry more heat. If I have them, I substitute fresh peapods for the frozen peas. I pinch the tips, wash them, slice them at an angle into small 1/2 -inch ‘parallelograms’ and stir-fry them quickly before I start the meat and onions and then set them aside until the recipe calls for the frozen peas. Typically, I also substitute steamed rice for the noodles, but either are very good.
Making the Dish:
1. Toss the meat in bowl with the soy sauce (2 tbsp.), breaking it up with your fingers to incorporate the soy sauce. Set aside for 10 minutes.
2. Prepare the rest of the fresh ingredients and have them ready beside the wok.
3. Make a sauce in a large measuring cup by combining the chicken broth, soy sauce (3½ tbsp), brown sugar, salt, pepper, and cornstarch. Stir to combine and set aside.
4. Heat a pan of water on the stove and begin to boil the noodles when you have gotten the wok very hot.
5. Heat a wok until it is very hot. Add 1 tsp. of the peanut oil and swirl to coat the wok. Stir in the meat and stir-fry to break up and brown lightly. Remove with a slotted spoon to a side dish.
6. Wipe out the wok with a clean paper towel and return to the heat. Add the remaining oil and swirl to coat the wok. Add the onions and stir-fry until glistening.
7. Add the curry powder and cayenne pepper and stir quickly to combine with the onions (about 10 seconds).
8. Turn the sauce, water chestnuts, and peas into the wok and stir to thicken the sauce.
9. When the sauce is smooth and silky, add the meat and the cooked noodles and fold to coat with the sauce.
10. Transfer to a platter, garnish with the green onions, and serve immediately.