Method

• 1.
  Heat 1cm oil in a wok or large deep frypan over high heat until smoking hot. Shallow-fry a handful of noodles (about 30g) for 30 seconds, tossing, until golden brown. Drain on paper towel, then leave to cool and crisp up. Repeat with another 3 handfuls. Discard oil and wipe pan clean.
• 2.
  Heat 1 tablespoon oil in the cleaned wok over medium-high heat. Add the beef and sugar and stir-fry for 1-2 minutes until the beef has just changed colour. Remove the beef from the pan. Keep warm.
• 3.
  Combine the garlic, turmeric, curry paste and a pinch of salt in a bowl.
• 4.
  Heat the remaining oil in the wok over medium heat. Add the garlic mixture and stir-fry for 1 minute until fragrant. Add the coconut milk and chicken stock or water, bring to a simmer over medium-high heat, then cook for 10 minutes or until slightly reduced. Stir in the fish sauce and lime juice.
• 5.
  Meanwhile, prepare remaining noodles according to packet instructions. Drain.

• 6.
  Divide the noodles among warmed bowls and top with the stir-fried beef. Ladle over the curry sauce, top with sliced eschalot, coriander leaves and crunchy noodles, then serve with lime wedges.