QUICK AND EASY CURRY NOODLES
We love curry noodles. My family always ordered a version of this whenever we went to a Chinese restaurant. I use this recipe when we want something spicy, and don't have a lot of time. I use leftover chicken, beef or even salad shrimp if I want meat in the noodles. I have also browned whatever meat from scratch. It can also have leftover veggies. My kids eat the vegetarian version cold.
Provided by mbaird
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil pasta and drain; set aside.
- Cut spring onions into 1 inch pieces.
- While pasta is boiling, brown meat in pan if starting from scratch with 1 tbsp of the oil. If using leftovers, Quick fry the coleslaw mix and the veggies in the oil.
- Add the curry and the tahini paste. Heat up the meat at this point.
- Stir in the pasta, and the remaining oil to help coat the noodles in curry. Add the dash of soy sauce.
Nutrition Facts : Calories 516.4, Fat 9.5, SaturatedFat 1.5, Sodium 25.8, Carbohydrate 91.2, Fiber 6.4, Sugar 5.3, Protein 16.5
CHINESE CURRY NOODLES
Got this recipe from an Asian Noodles book I got from the library. Loved the result and thought I share it.
Provided by Domestically Challe
Categories Curries
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, toss the meat with the soy sauce.
- Heat a wok or a heavy skillet over medium-high heat. Add 1 teaspoon of the oil and heat until hot, about 20 seconds. Add the meat and cook, breaking up any lumps, until it loses its pink color. Remover with a handled strained or slotted spoon and drain in a colander. Wipe out the wok.
- Add the remaining oil and reheat the wok over high heat until hot, about 20 seconds.
- Add the onions and stir-fry until soft and translucent, about 3 to 4 minutes.
- Add the curry powder and stir-fry until fragrant, about 10 seconds.
- Add the fragrant sauce, water chestnuts, and peas and bring to a boil, stirring constantly to prevent lumps, until the sauce thickens.
- Add the meat and the noodles and toss lightly to mix.
- Transfer to a platter and serve immediately.
Nutrition Facts : Calories 359.6, Fat 13.9, SaturatedFat 3.8, Cholesterol 65.1, Sodium 1656, Carbohydrate 34.2, Fiber 4.9, Sugar 7.1, Protein 24.4
ADRIEL'S CHINESE CURRY CHICKEN
My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy!
Provided by BlondeCook
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
- Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.
Nutrition Facts : Calories 240.8 calories, Carbohydrate 24.1 g, Cholesterol 46.2 mg, Fat 7.1 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 863.8 mg, Sugar 3.5 g
CHINESE CHICKEN CURRY
Cook an easy, healthy curry with just 15 minutes preparation. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal
Provided by Lulu Grimes
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Toss the chicken pieces in the cornflour and season well. Set them aside.
- Fry the onion in half of the oil in a wok on a low to medium heat, until it softens - about 5-6 minutes - then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.
- Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.
Nutrition Facts : Calories 264 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium
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