Chinese Curry Noodles - cooking recipe

Ingredients

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

Preparation

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