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| General Category : Main Course |
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| Food Group : Meat-Beef, Vegetables, Pasta |
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| Preparation Method : Stir-fry |
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| You can use any prepared Indian curry paste for these noodles; hot Madras curry paste is an excellent choice. Serve with pappadams on the side, and fresh lime wedges to squeeze over the noodles. |
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Ingredients
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1 bunch broccoli (1 lb/500 g) |
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10 oz (300 g) rice noodles |
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1-1/2 cup (375 mL) canned tomatoes with juice |
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1 Spanish onion, thinly sliced |
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3 tbsp (45 mL) Indian curry paste |
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12 oz (375 g) flank steak, thinly sliced |
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Salt, vegetable oil |
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Preparation
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Cut broccoli into small florets; peel and slice stems. In large pot of boiling salted water, blanch until tender-crisp, about 4 minutes. Remove with slotted spoon and chill under cold running water; drain and set aside. In same pot, boil noodles until tender, about 5 minutes; drain and rinse with cold water. Drain again and set aside. Coarsely chop tomatoes and set aside.
In wok or large skillet, heat 1 tbsp (15 mL) oil over medium-high heat; stir-fry onion until golden, about 8 minutes. Remove from pan with slotted spoon; set aside. Add 2 tsp (10 mL) oil, curry paste and ¾ tsp (4 mL) salt to pan; fry until fragrant, about 30 seconds. Add steak and stir-fry until rare, 1 to 2 minutes. Add tomatoes with juice, onion and ¼ cup (60 mL) water; boil for 1 minute. Add noodles and broccoli; stir-fry until heated through, about 3 minutes.
Makes 4 servings.
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Nutritional information
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| Per serving: about 542 cal, 27 g pro, 13 g total fat (3 g sat. fat), 79 g carb, 8 g fibre, 35 mg chol, 1,078 mg sodium. % RDI: 10% calcium, 25% iron, 21% vit A, 170% vit C, 40% folate. |
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Source
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Homemakers Magazine: April 2004
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