Thai Curry Noodles

1 pkg Japanese noodles
1 TBSP cornstarch
1 c. light coconut milk
1 TBSP canola oil
1/4 c. dried minced onions
1 red bell pepper, diced
2 cloves garlic, minced
2 tsp fresh ginger, minced
2 green onions, diced
1 tsp curry powder
1/4 tsp salt
1 lb stew beef
1 TBSP lime juice
1/4 c. cabbage, cut into strips

In a bowl, mix coconut milk with cornstarch and set aside. Cook beef in a skillet with a little bit of garlic and onion. Set aside when done. In a saucepan, bring water to a boil and cook noodles to desired tenderness. In another skillet, add canola oil. Once oil is hot, add onion and stir for 3 minutes. Add red pepper, garlic, ginger, green onions, curry, and salt. Cook for 2 more minutes. Add beef and stir, cooking for about 3 minutes. Once beef is mixed with seasoning mix, add coconut milk mixture, stirring well for 1-2 minutes, until well blended. Place cooked noodles on a plate, then spoon beef mixture onto noodles. Top with cabbage if desired.

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