I made these noodles from scratch Thursday morning, using whole wheat flour instead of white flour, to make a Chinese style noodle. Other than the change in flour I used my usual method. The whole wheat made a chewier noodle that was odd at first, but pretty tasty as I got used to it.
- 3 stalks of lemongrass (I picked mine straight out of the garden!), finely chopped
- 2 fresh chilies, chopped
- 2 garlic cloves, roughly chopped
- 2 cloves
- 2 tsp coriander seeds
- 2 tsp brown sugar
- 1 tsp curry powder
- 1 tsp ground cinnamon
- 1 batch fresh noodles cooked in boiling water
- 3 TB oil
- 3 green onions sliced
- 1/2 lb. ground beef
- 2 inch piece ginger, grated
- 2 tsp lime juice
- 2 TB roughly chopped peanuts
- Grind together the lemongrass, red chilies, garlic, cloves and coriander seeds using a mortar and pestle or in a spice grinder to make a paste. Transfer to a small bowl and stir in the brown sugar, curry paste, and ground cinnamon.
- Heat the oil in a wok or large skillet.
- Add the green onions and cook until soft.
- Add the ginger and stir-fry for one minute.
- Add the spice paste and stir-fry until fragrant.
- Add the lime juice and noodles and cook for 4 or 5 minutes.
- Serve with chopped peanuts, fish sauce and/or soy sauce, and lime juice on the side.