Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 20 minutes
Use Chinese ramen that is sold in bulk packages, usually 8 or 10 stacked square cakes in each.
1/4 cup vegetable oil
2 cloves garlic, minced
1 large shallot, minced
1 tablespoon curry powder
12 ounces coarsely ground pork or turkey
2 cups unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons lemon juice
1 tablespoon palm sugar or light brown sugar
3 cups string beans, cut into 1-inch pieces
1 pound ramen noodles, and soak until pliable
12 large fresh mint leaves
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.