Curry Beef Noodles

You can use any prepared Indian curry paste for these noodles; hot Madras curry paste is an excellent choice. Serve with pappadams on the side, and fresh lime wedges to squeeze over the noodles.

• 1 bunch broccoli (1 lb/500 g)
• 10 oz (300 g) rice noodles
• 1-1/2 cup (375 mL) canned tomatoes with juice
• 1 Spanish onion, thinly sliced
• 3 tbsp (45 mL) Indian curry paste
• 12 oz (375 g) flank steak, thinly sliced
• Salt, vegetable oil

Cut broccoli into small florets; peel and slice stems. In large pot of boiling salted water, blanch until tender-crisp, about 4 minutes. Remove with slotted spoon and chill under cold running water; drain and set aside. In same pot, boil noodles until tender, about 5 minutes; drain and rinse with cold water. Drain again and set aside. Coarsely chop tomatoes and set aside. .

In wok or large skillet, heat 1 tbsp (15 mL) oil over medium-high heat; stir-fry onion until golden, about 8 minutes. Remove from pan with slotted spoon; set aside. Add 2 tsp (10 mL) oil, curry paste and � tsp (4 mL) salt to pan; fry until fragrant, about 30 seconds. Add steak and stir-fry until rare, 1 to 2 minutes. Add tomatoes with juice, onion and � cup (60 mL) water; boil for 1 minute. Add noodles and broccoli; stir-fry until heated through, about 3 minutes. .

Makes 4 servings.