Makes 4 servings
Use Chinese ramen that is sold in bulk packages, usually 8 or 10 stacked square cakes in each.
1/4 cup vegetable oil
In a large skillet, heat 2 tablespoons vegetable oil over high heat and stir-fry the garlic and shallots until golden, 3-5 minutes. Add the curry powder and continue to stir-fry to toast, about 1 minute.
Add the ground meat and continue to stir-fry, breaking up the meat, until cooked through, about 5 minutes more.
Add the coconut milk, palm sugar, fish sauce, lemon juice, and string beans and bring to a boil.
Add the ramen noodles and toss the ingredients to coat the noodles evenly with the sauce. Divide among 4 individual plates or bowls and garnish with freshly torn mint leaves.
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