½ teaspoon sweet fennel seeds, pan roasted without oil
1 teaspoon coriander, pan roasted without oil
Fried emping chips
Limes, cut and use for squeezing over noodles
The spices in these noodles leave a warm aftertaste. Use thin noodles that look like spaghetti.
Put noodles into a pan of boiling water. Cook until noodles become tender. Remove from heat and set aside.
Grind seasoning paste ingredients until smooth with pestle and mortar, then stir-fry until fragrant. Add beef and stir well until the color changes. Add shrimp and cook until the color changes. Add tomato and cook until tender. Add bean sprouts and cabbage. Cook until all vegetables are tender.
Add thin noodles, spring onion, and celery, stir well. Pour in chicken stock, add chili sauce, curry powder, and chili powder, stir well. Bring to a boil on high heat. Add salt and sugar to taste.