Chiang Mai curry noodles
For roasted chile powder: In a dry wok, evenly roast 2 cups dried Thai bird’s-eye chiles over medium heat until dark crimson (about 10 minutes). Remove chiles and let cool. Reserve ½ cup to make chile oil. Place remainder in a food processor and grind to the consistency of red pepper flakes. For chile oil: Combine reserved chiles, ¼ cup oil, and 1 pinch kosher salt; blend until chiles break down into coarse shards. Tweak salt and oil-to-chile ratio to taste. For khao soi paste (1¾ cups): 3 large dried New Mexico chiles, seeded,
cut into segments ¼ cup sliced fresh turmeric ¼ cup sliced garlic ¹/³ cup sliced fresh ginger ¹/³ cup sliced shallots 1 tbsp roasted chile powder 1½ tsp ground cardamom 1 tsp kosher salt 2 tbsp vegetable oil In a dry wok over medium heat, toast chiles, turmeric, garlic, ginger, and shallots separately, until blackened and slightly soft, 5 to 10 minutes each. Add to food processor with remaining ingredients; blend to a paste. For curry noodles: 1 lb chuck steak, sliced against grain into
¼-inch thick strips