Singapore Noodles

• 1 1-inch piece fresh or frozen ginger
• 1 large clove garlic
• 8 ounces peeled baby carrots
• 3 large leeks
• 8 ounces flank steak
• 1 teaspoon canola oil
• 1/2 teaspoon ground coriander
• 1/4 to 1/2 teaspoon hot-pepper flakes
• 1 teaspoon ground cumin
• 8 ounces rice noodles
• 1 tablespoon cornstarch
• 1 cup no-salt-added beef stock

1. Bring water to boil in covered pot for noodles.
2. With food processor on, put ginger and garlic through feed tube to mince; remove and set aside.
3. Cut carrots in quarters.
4. Trim green part from leeks.
5. Wash white part of leeks, and put carrots and leeks in food processor.
6. Chop finely by pulsing.
7. Cut beef against the grain into thin slices.
8. Heat oil in nonstick skillet; saute ginger and garlic for a few seconds.
9. Add coriander, hot-pepper flakes and cumin, and stir-fry a few seconds.
10. Remove and set aside.
11. Add beef to skillet and brown on both sides; add carrots and leeks and saute a minute or two.
12. Cook noodles.
13. Mix cornstarch with a little beef stock and then combine all stock to make mixture smooth.
14. Add to skillet with reserved seasonings.
15. Cook over medium heat until mixture thickens.
16. Drain noodles and stir in.

ginger, clove garlic, baby carrots, leeks, flank steak, canola oil, ground coriander, hotpepper, ground cumin, rice noodles, cornstarch, nosalt

Taken from cooking.nytimes.com/recipes/8449 (may not work)