Beef Prawn And Chicken Curried Noodles Food

CURRY UDON

Steps:

• Cut shallots diagonally into about 5cm (2") long pieces. Slice chikuwa diagonally into 4 cm long, 5mm (3/16") wide pieces.
• Pour boiling water (not in ingredients) over the aburaage to remove excess oil and squeeze moisture out. Cut the aburaage into two lengthwise, then cut them crosswise into 1.5 - 2cm (½") wide pieces.
• Add all the Curry Mixture ingredients to a bowl and mix well using a whisk, ensuring that corn flour is dissolved.
• Add oil to a large fry pan or a saucepan and heat over medium high heat. Add pork, season with a pinch of salt and pepper, and cook for 1-2 minutes until the pork pieces are nearly cooked.
• Add shallots, chikuwa and aburaage to the pan and cook further 30 seconds.
• Add dashi stock and turn the heat up to high. When it starts boiling, scum might surface. Remove as much as possible.
• Mix the curry mixture in the bowl again ensuring that corn flour has not collected at the bottom of the bowl. Add the mixture to the pan and turn down the heat to medium.
• The sauce will start to thicken. When the sauce starts boiling, turn the heat off.
• Transfer heated udon noodles to two serving bowls and pour curry sauce over the udon.
• Serve immediately.

BEEF , PRAWN AND CHICKEN CURRIED NOODLES

Steps:

• Mix together the beef, prawns and chicken with the curry powder.
• Melt the butter in a large pan, and fry the mixture over medium heat for 5 minutes.
• Stir, cover, and cook for 5 minutes.
• Add the vegetables, garlic and pepper, cook for 3 minutes.
• Add the stock and noodles, stir well to blend everything together, season with salt and cook for another 5 minutes.
• Serve with a green crisp salad.

CURRIED SINGAPORE NOODLES

Steps:

• Bring 4 quarts water to boiling.
• To the boiling water stir in 1 tablespoon salt and the noodles.
• Cook, stirring often, until the noodles are slightly underdone, about two minutes.
• Drain noodles and rinse under cold water and drain again and set aside.
• Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
• Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
• Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
• Transfer shrimp to clean bowl.
• Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
• Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
• Cook until the vegetables have softened, about 2 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds.
• Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
• Toss until ingredients are combined and noodles have heated through, about 2 minutes.
• For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.

THAI-STYLE CHICKEN AND PRAWN FRIED NOODLES (PAD THAI) RECIPE BY TASTY

Steps:

• Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
• Cook the eggs in 1 tablespoon of oil and set aside.
• Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
• Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
• Tip in half of the spring onions, chili, half the coriander, and garlic. Cook for 1 minute until fragrant, then set aside
• Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
• Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated.
• To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.
• Enjoy!