Curry Noodle (Guay Teaw Kag)
A noodle dish with Moslem influence.
Serves 4

Ingredients:

• 1 lb. (450g) rice noodles or wheat noodles cooked and rinsed.
• 1 1b. (450g) beef, cut into 1 inch (2.5cm) cubes
• 2 cans coconut milk
• 1/2 c fish sauce
• 3 T sugar
• 1 c water
• 2 T curry powder
• 1/2 c bean sprouts, blanched
• 1/2 c swamp cabbage or spinach
• 1/2 c Chinese broccoli
• 1/4 c ground-toasted peanuts
• 3 T limejuice
• 2 T sugar
• 1/4 c Oil
• 1/4 c minced onions
• 2 T minced garlic
• Garnish: Cilantro, green onion and red bell pepper

Procedure:

• Cut beef in 1 inch (2.5cm) cubes.
• Simmer beef in I can of coconut milk until beef is tender (approx. 45 minutes).
• Add second can of coconut milk, fish sauce, sugar, water and curry powder to the beef mixture. Cook for 5 minutes.
• Bring a pot of water to a boil. Add noodles and all other ingredients; remove to a serving dish.
• Top noodles with soup mixture.

Optional: Fry minced onions and garlic separately in skillet until golden brown. Serve with noodles.