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Before you jump to Beef noodle curry recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snacks.
We are all aware that having healthy snacks can help us really feel better in our bodies. We tend to feel way less gross when we increase our consumption of healthy foods and lower our consumption of processed foods. Eating more fresh vegetables helps you feel better than eating a slice of pizza. Sometimes it’s hard to find healthier foods for treats between meals. You can spend numerous hours at the grocery store searching for an ideal snack foods to make you feel healthy. Here are a handful of healthy snacks that you can use when you need an instant pick me up.
Certain foods made from whole grains are fantastic for a quick snack. Starting your working day with a piece of whole grain bread toasted can give you that extra boost you need to get going. Chips and crackers created from whole grains can be great for quick snacks to eat on the go. Whole grains are always better than refined grains included in white bread.
A large variety of easy health snacks is easily available. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to beef noodle curry recipe. You can have beef noodle curry using 15 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to prepare Beef noodle curry:
- Use 1 large shallot
- You need 1 clove garlic
- You need 1 cm3 fresh turmeric
- Get 1 tbsp Thai red curry paste
- You need 200 g creamed coconut
- Provide 1 tbsp honey
- Use 1 tbsp fish sauce
- Take 1 tsp soy sauce
- You need 600 ml chicken stock
- Provide 4 kaffir lime leaves
- Use Vegetable oil
- You need 500 g fresh egg noodles
- Take 360 g thin cut steak
- Get 2 tbsp chopped coriander
- Provide Chopped spring onion
Instructions to make Beef noodle curry:
- Blitz the shallots, garlic and turmeric in a blender or food processor until smooth.
- Add the red curry paste and stir to combine
- Put the creamed coconut in a wok over a medium heat and let it melt into a liquid. Once it has melted increase the temperature slightly and once it starts to bubble add the red curry paste mixture.
- Add the honey, fish sauce and soy sauce and bring the mixture to the boil.
- Add the chicken stock and kaffir lime leaves and simmer for about 15 mins
- To make the crispy noodles; pour vegetable oil (at least a third full) into a small saucepan and heat till it starts to spit
- Test the oil with a bit of bread. If the bread goes crispy in about 30 seconds it’s ready.
- Add a handful of noodles to the hot oil and leave in there until they look crisp and are starting to brown.
- Remove the noodles (carefully) from the oil and transfer to a plate with some kitchen roll on it to soak up the oil.
- Cook the rest of the noodles according to the pack instructions (if fresh they shouldn’t take more than a couple of minutes)
- Add the beef and coriander to the curry sauce and cook until the beef is to your desired colour. It shouldn’t take too long- you don’t want it to be really chewy!
- Serve by placing the boiled noodles in the bottom of the bowl, then layering the beef curry and topping with crispy noodles and chopped spring onions and any leftover coriander.
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