Ingredients:

• 2 tablespoons vegetable oil
• 2 shallots, chopped
• 3 cloves garlic, minced
• 1 tablespoon red curry paste
• 2 tablespoons curry powder
• ½  teaspoon ground turmeric
• 1 pound beef chuck or stew beef cubed
• 3 cups chicken stock
• 3 cups unsweetened coconut milk
• 4 tablespoons fish sauce
• 2 tablespoons sugar
• 2 tablespoons fresh lime juice
• 1 pound fresh Chinese-style egg noodles

Garnish

• 3 green onions, thinly sliced on the diagonal
• ¼  cup Chinese-style preserved cabbage
• 10 fresh cilantro sprigs, chopped
• ½  lime, cut into 4 to 6 thin wedges

Directions:
Heat the oil in a large saucepan over moderate heat. Add the shallots and garlic and stir for 20 seconds. Add the curry paste, curry powder, and turmeric and sauté for 2 to 3 minutes. Add the beef, chicken stock, coconut milk, fish sauce, sugar, and lime juice and simmer until meat is tender, 30 to 40 minutes.
While the meat is cooking, prepare the noodles. In a medium saucepan, bring water to a rolling boil. Shake the noodles loose and drop in the boiling water. Cook until just tender, 2 to 3 minutes. Rinse in cold water and drain.
To serve, place a handful of noodles in each serving bowl. Ladle the beef curry sauce on top and garnish with green onions, preserved cabbage, and cilantro. Invite guests to squeeze a little lime juice before eating.