Creamy Curry Noodles with Crispy Beef

Method

1. 01
   Step 1Sauté aromatics and spices

   Heat oil in a pan over medium heat. Add chopped ginger and garlic, sauté until fragrant. Add the spices and stir to toast for 30 seconds.

   Note

   Common pantry spices for curry include turmeric, coriander, and cumin; substitutes work fine if you don't have all three.

   Vegetable oilGingerGarlicCurry powder
2. 02
   Step 2Build the curry broth1 min

   Stir in tomato paste and cook for 1 minute. Pour in coconut milk and chicken stock, bring to a simmer.

   Tomato pasteCoconut milkChicken stock
3. 03
   Step 3Cook the crispy beef

   In a separate pan, cook ground beef over medium-high heat, breaking it up as it browns. Season with cumin seeds, salt, pepper, and sugar. Cook until crispy.

   Note

   Cumin seeds add a nutty, earthy flavour; you can substitute ground cumin if needed.

   Ground beefCumin seedsSaltBlack pepperSugar
4. 04
   Step 4Cook the noodles

   Add noodles to the simmering curry broth and cook according to package instructions until tender.

   Egg noodles
5. 05
   Step 5Assemble and serve

   Divide the saucy curry noodles into two bowls. Top with crispy beef, pak choi, sliced scallions, sesame seeds, and a drizzle of chili oil.

   Note

   Chili oil is optional but adds a nice kick.

   Ground beefBok choyScallionSesame seedsChili oil