Noodles with Curried Meat Sauce

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Known as the Thai dish, Guay Tiew Neua Sub, this Noodles with Curried Meat Sauce recipe can be made with either rice or wheat based noodles. Coming to us from Pailin Chongchitnant of HotThaiKitchen.com, we adapted it slightly to simplify. This is going to be a favourite! Also watch Pailin’s how-to video of the dish – check it out at HotThaiKitchen.com

Note from Hot Thai Kitchen: Fresh wide rice noodles or “ho fun” are classic for this dish and I recommend finding them if you can. They come already cooked and can be found at some Asian grocery stores in the refrigerated section. If they are cold and stuck together in a block when you buy them, heat the noodles in the microwave until hot, and you will be able to peel the noodles apart from each other. Alternatively, you can use thin rice noodles (I used them in my Mee Gati video), the thread-thin ones which are the thinnest ones available on the market. These are sold dried, and you simply need to soak these in hot water for 3-4 minutes until soft, then drain well. Do not over soak them!

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Noodles with Curried Meat Sauce


Description

Known as the Thai dish, Guay Tiew Neua Sub, this Noodles with Curried Meat Sauce recipe can be made with either rice or wheat based noodles. Coming to us from Pailin Chongchitnant of HotThaiKitchen.com, we adapted it slightly to simplify. This is going to be a favourite! Also watch Pailin’s how-to video of the dish – check it out at HotThaiKitchen.com


Ingredients

Scale
  • 2 cups loosely packed shredded lettuce leaves
  • 1 lb Lean or Medium Ground Beef
  • 1 tbsp fish sauce
  • 2 1/2 tsp curry powder
  • Vegetable oil, as needed
  • Half small onion, diced
  • 2 ripe tomatoes, diced
  • 1 cup chicken stock, unsalted
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tsp sugar
  • ½ tsp ground white pepper
  • Dashes of Worcestershire sauce
  • 1 tbsp tapioca starch or cornstarch mixed with 2 tbsp cold water
  • 1 stalk of Chinese celery or 2 inner stalks and leaves of regular celery
  • 1 lb (500 g) pkg wide fresh cooked rice noodles (see note)
  • Dash Thai black soy sauce or ketjap manis
  • 4 raw whole egg yolks, optional (but highly recommended
  • Sriracha or Chili vinegar (recipe follows) for serving

Instructions

  1. Line 4 shallow pasta bowls with a handful each of the shredded lettuce; keep refrigerated.
  2. In a heavy-bottomed pot or sauté pan, sauté garlic and onion in a little vegetable oil over medium heat until the onion is translucent and the garlic starts to turn golden.
  3. Turn heat to medium-high, add the beef, curry powder and fish sauce; cook, breaking up the meat with wooden spoon about 6 to 8 minutes, until the beef is fully cooked. Stir in tomatoes, chicken stock, oyster sauce, soy sauce, sugar, and Worcestershire sauce. Simmer gently over medium-low heat for about 15 to 20 minutes, reducing the liquid until it looks like a stew.
  4. Once the sauce has reduced, gradually stir the starch mixture into the simmering sauce; heat to thicken slightly and coat the beef. Season with ground white pepper to taste; cover and keep hot until ready to serve. NOTE: If you want raw egg yolks, crack all the eggs into a bowl, making sure the yolks are not broken; set aside.
  5. Heat a wok or large non-stick frying pan over high heat until very hot. Coat the bottom with a little oil, then add the noodles. Add the black soy sauce or ketjap manis and give the noodles a quick toss; spread them out and let sit undisturbed in the pan until the bottom side is toasted in some spots. Give them a flip and let them toast some more until you get some nice charred spots. Remove from heat and divide amongst serving plates.
  6. Stir the celery into the sauce and spoon the hot sauce over the noodles. If serving yolks, make a little crater on top of the noodles and use your CLEAN hands to scoop out the yolk, letting the egg white drip back into the bowl as much as possible, and place one yolk on top of each portion. To eat, drizzle a little Sriracha and mix the noodles well with the egg yolk, sauce and lettuce.

 

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