Spicy Indoneasian noodles

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.

Ingredients:

• 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

Directions:

• 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.