Curry reloaded! With noodles! (咖喱肉酱螺丝面)
We already successfully delivered the proof that Westerners can indeed cook curry. Today, we’ll even deliver one more! A very light and variable summer recipe for all curry lovers - consider it as kind of “base recipe”. Add other spices / vegetables / etc. to your hearts content!
- 300g minced pork meat (猪肉糜)
- 350g noodles (面)
- 1 Carrott (红萝卜)
- 1 onion (洋葱)
- One green leek (韭葱)
- 1 vegetable stock soup cube (蔬菜汤块)
- 150 ml water (水)
- 100 ml milk (牛奶)
- 100 ml cream (奶油)
- 1 tbsp curry powder (咖喱粉)
- 1 tsp chili powder (辣椒粉)
- Salt, white pepper (盐, 白胡椒)
Cut onion, leek and carrottes. Heaten oil in a pan and fry the minced meat. Season with salt and pepper. When finished, remove the meat from the pan and use the remaining fat to fry the onion. After about 1 minute, add the leek.
Add curry powder to the vegetable, add more spices (e.g. chili powder) to meet your taste. Now add water, soup cube, milk and cream, let everything cook and thicken for about 20 minutes. Then puree the sauce if you like.
Cook noodles in salted water, about 5 minutes before finished add the carrots. When finished, toss the water out and put noodles, meat and sauce in a big pot together - finished!