Chinese Curry Noodles

• 1 lb lean ground beef or 1 lb pork
• 2 tablespoons soy sauce
• 2 tablespoons safflower oil or 2 tablespoons corn oil
• 1 1/2 cups finely diced onions
• 2 tablespoons curry powder
• 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 1/4 lb vermicelli, cooked until just tender

1. In a bowl, toss the meat with the soy sauce.
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. Add the remaining oil and reheat the wok over high heat until hot, about 20 seconds.
4. Add the onions and stir-fry until soft and translucent, about 3 to 4 minutes.
5. Add the curry powder and stir-fry until fragrant, about 10 seconds.
6. Add the fragrant sauce, water chestnuts, and peas and bring to a boil, stirring constantly to prevent lumps, until the sauce thickens.
7. Add the meat and the noodles and toss lightly to mix.
8. Transfer to a platter and serve immediately.

lean ground beef, soy sauce, safflower oil, onions, curry powder, chinese chicken, soy sauce, sugar, salt, fresh ground black pepper, cornstarch, water, peas, chinese egg noodles

Taken from www.food.com/recipe/chinese-curry-noodles-302584 (may not work)