Ingredients

8 oz. Rice Noodles

1 tbsp canola oil

3/4 lb. lean ground beef

1 tsp. salt

1 medium red onion, diced

1 tbsp. minced fresh ginger

1 garlic clove, minced

2 tsp. curry powder

1/4 tsp. garam masala

2 cups halved grape tomatoes

1 1/2 cups frozen green peas, boiled 1 min. and drained

1/4 cup light coconut milk

2 dashes Worcestershire sauce

1 tbsp. fresh lime juice

Chopped cilantro, for garnish

Preparation

  1. Cook noodles according to package directions, drain. Heat 2 tbsp oil in a large skillet over high heat. Add ground beef and saute until browned, about 3 minutes. Use a slotted spoon to transfer meat to a bowl, season with 1/4 teaspoon salt and set aside.

  2. Reduce heat to medium high. Pour fat from skillet and add remaining oil. Add onion, saute until translucent, about 3 minutes. Add ginger and garlic, saute 1 minute. Mix in curry power and garam masala, saute until fragrant, about 30 seconds.

  3. Reduce heat to medium, add tomatoes and remaining salt, cook, stirring occasionally for 5 mintues. Add beef, peas, coconut milk, and Worcestershire sauce, bring to a simmer.

Serve over rice noodles, topped with lime juice and cilantro.