How to Make Curry Noodles for National Noodle Month

Nothing beats a hearty bowl of noodles, especially as winter is coming to a close. March is the official month for noodles and in honor of that, we have a recipe from celebrity chef Jet Tila for some drool-worthy Khao Soi Curry Noodles. So first, get an eyeful of all that deliciousness pictured above and get started.

Khao Soi Northern Curry Noodles

Ingredients

• 2 tbsp. yellow curry paste
• 2 tbsp. red curry paste
• 2 Kaffir Lime Leave (fine chiffonade)
• 4 cups coconut milk
• ½ cup demi-glace or rich beef stock
• 1 lbs. beef tenderloin (sliced finger width, about 2’’ long)
• 2 tsp. fish sauce
• 1 tsp. sugar
• 1 tbsp. tamarind paste
• ½ lbs. fresh flat noodles (boiled, rinsed and drained)
• ½ cup Chinese pickled mustard greens (drained and thinly sliced)
• ½ cup shallots (peeled, small diced)
• 2 scallions (sliced)
• 1/2 cilantro leaves

How to Make It

• Heat 3 tbsp of coconut milk in a saucepan to medium and stir curry pastes and lime leaves in.
• Stir fry for a minute until the paste begins to brown and thicken.
• Stir in remaining coconut milk into curry paste.
• Turn heat up until mixture boils.
• Let boil for 5-10 minutes or until it reduces about 1/4.
• Reduce heat and let simmer. Add demi-glance, fish sauce, tamarind and sugar.
• Make sure to taste and adjust accordingly.
• Add beef filet right before serving.
• Separate noodles into bowls and ladle broth over each bowl.
• Garnish with mustard greens, shallots, scallions and cilantro.

Recipe Courtesy of Chef Jet Tila