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. ---------------------------------------------------------------------------
Nutrition
Ingredients
