Thai it You'll Like It Hot Curry Beef Noodle Bowls, Green Melon with Lime and Lemon Sorbet

Name: Thai it You'll Like It Hot Curry Beef Noodle Bowls, Green Melon with Lime and Lemon Sorbet
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 237 milliliters loosely packed, basil leaves, thinly sliced or torn; 4 servings Freshly ground black pepper; 118 milliliters high temperature oil, such as peanut, canola or safflower, plus 2 tablespoons; 473 milliliters chicken stock; 3 Tbsps cornstarch; 3 Tbsps curry paste, mild to medium heat (recommended: Pataks); 237 milliliters shelled frozen edamame, thawed; 3 Tbsps fish sauce; 567 grams flank steak; 3 cloves garlic, grated or chopped; 454 grams whole-grain or whole-wheat spaghetti; 1 lime, zested and juiced; 1 red bell pepper; 1 red hot chile pepper; 4 servings Salt; 4 to 5 scallions, thinly sliced on an angle; 2 shallots, peeled and thinly sliced; 170 grams or 1/3 pound shiitake mushrooms

Thai it You'll Like It Hot Curry Beef Noodle Bowls, Green Melon with Lime and Lemon Sorbet might be just the Indian recipe you are searching for. This recipe serves 4. One portion of this dish contains roughly 58g of protein, 13g of fat, and a total of 781 calories. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 30 minutes. It works well as an expensive main course. If you have high temperature oil, 3 pound shiitake mushrooms, garlic, and a few other ingredients on hand, you can make it. To use up the grain blend you could follow this main course with the Honeyed Yogurt and Mixed Berries with Whole-Grain Waffles as a dessert.

Instructions

Put the flank steak in the freezer for a few minutes to aid in thinly slicing safely.

Ingredients you will need

Flank Steak

Heat 1/2 cup oil in a small skillet over medium heat. Dredge the shallot slices in the cornstarch and shake off any excess.

Ingredients you will need

Corn Starch

Shallot

Shake

Cooking Oil

Equipment you will use

Frying Pan

Add the shallots into the heated oil and remove them to a paper-towel lined plate when they become a light golden-brown color.

Ingredients you will need

Shallot

Cooking Oil

Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook to al dente.

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Pot

While pasta water comes to a boil, stem and thinly slice the mushrooms, and seed and thinly slice the sweet and hot peppers.

Ingredients you will need

Chili Pepper

Water

Mushrooms

Remove the meat from the freezer and thinly slice into 1/4-inch wide by 2-inch pieces.

Ingredients you will need

Meat

Heat the remaining 2 tablespoons of oil in large skillet or wok over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add the beef and cook in a single layer for 2 to 3 minutes. Turn the meat over and add shiitakes, sweet and hot peppers, garlic and scallions. Stir-fry 2 to 3 minutes, then add the curry paste, fish sauce and stock and bring to a boil.

Ingredients you will need

Curry Paste

Chili Pepper

Fish Sauce

Green Onions

Shiitake Mushrooms

Garlic

Stock

Beef

Meat

Add in the edamame, and cook for 1 minute to heat through, then add the basil.

Ingredients you will need

Edamame

Basil

Drain the pasta and put into a large serving bowl.

Ingredients you will need

Pasta

Equipment you will use

Bowl

Add the beef mixture, the lime zest and lime juice. Toss vigorously and season with some black pepper, to taste.

Ingredients you will need

Black Pepper

Lime Juice

Lime Zest

Beef

Garnish with the fried shallots sprinkled on top.

Ingredients you will need

Shallot

Equipment

Ingredients

Servings:

237milliliters

loosely packed, basil leaves, thinly sliced or torn 4servings

Freshly ground black pepper 118milliliters

high temperature oil, such as peanut, canola or safflower, plus 2 tablespoons 473milliliters

chicken stock 3Tbsps

cornstarch 3Tbsps

curry paste, mild to medium heat (recommended: Patak's)237milliliters

shelled frozen edamame, thawed 3Tbsps

fish sauce 567grams

flank steak 3cloves

garlic, grated or chopped 454grams

whole-grain or whole-wheat spaghetti 1

lime, zested and juiced 1

red bell pepper 1

red hot chile pepper 4servings

Salt 4

to 5 scallions, thinly sliced on an angle 2

shallots, peeled and thinly sliced 170grams

or 1/3 pound shiitake mushrooms

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Aichenberg Premium Gruner Veltliner. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.