A few months back, we had some delicious curry noodles at Antai. In that version, the chef used thin rice noodles (mi fen) and the meat we chose was pork.
This recipe is a fusion of two delicious memories: those curry rice noodles and my mom’s homemade stir-fried flat noodles (he fen) with beef. Honestly, I was only trying to recreate the flat noodles dish – but I couldn’t find any flat noodles at the Asian grocery store! Frozen udon noodles were readily available, however, so that’s what I decided to use instead.
You will need:
- 2 blocks of frozen udon noodles, thawed
- 2 eggs, beaten
- 1 large carrot, julienned
- a small bunch of baby bokchoy (2-3 heads), shredded with a knife
- 3 shiitake mushrooms, reconstituted and sliced thinly
- about 1 cup of thinly sliced beef (~0.2 lb, I used bottom round) marinated in
- 1 T hoisin sauce
- 2 t soy sauce
- 1 t sugar
- 1 t sesame oil…. for at least 2 hours or overnight
- Curry sauce: Mix together
- 3/4 c coconut milk
- 3/4 T curry powder
- 1 T hoisin sauce
- dash of soy sauce
- 1 t sugar
- 1 t cornstarch
Heat a tablespoon of oil in a nonstick skillet over medium high. Gently scramble the eggs, about 1 minute, and remove to a clean bowl. Stir fry the carrots, bokchoy, and shiitake slices each separately with a pinch of salt and remove to the clean bowl. Add a bit more oil if needed to the pan, then cook the beef until no longer pink. Stir in the thawed noodles and the curry sauce, adding a splash of water if needed to loosen the sauce. Cover and allow to simmer until the sauce is thickened, about 2-4 minutes. Add the other cooked ingredients back in and toss to coat everything evenly.
Wonderfully Made 