Curried Rice Noodles Food

CURRIED RICE & NOODLES

Steps:

• In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.

CURRIED RICE NOODLES

Steps:

• Place the noodles in a heatproof bowl and cover them with boiling water.
• Cover the bowl and set aside.
• Mix together the curry powder, cumin, turmeric, and coriander in a small bowl.
• In a separate bowl, combine the sherry, soy sauce, water, and sugar and set aside.
• In a large nonstick or well-seasoned cast iron skillet, combine the garlic, ginger, and oil and saute on medium heat for about 2 minutes, stirring constantly.
• Add the red onions and carrots and cook for 3 to 5 minutes, stirring often.
• Add the bell peppers and continue to cook, stirring, for about another 4 minutes.
• Add the bok choy and dried spice mixture and cook for 1 or 2 minutes.
• Pour in the sauce mixture, cover, and simmer for another 2 minutes, or until the bok choy is tender.
• Drain the rice noodles, which should be softened, and add them to the saute.
• Stir until hot, then season with salt and black pepper to taste.
• Serve with lime wedges and your choice of basil, cilantro, or scallions.
• Variations:.
• For a spicy hot dish, add cayenne, chili paste, or Tabasco to taste, or replace the dried spices with 1 or 2 tbsp of Thai curry paste.
• Add cayenne with the red onions and carrots; add chili paste, Tabasco, or Thai curry paste near the end of cooking.
• Enjoy!

TOFU RED CURRY WITH RICE NOODLES

Steps:

• Cook the noodles as the label directs. Drain and set aside.
• Meanwhile, heat a large pot over medium-high heat. Add the curry paste and cook, stirring constantly, until it turns deep red, 30 seconds to 1 minute. Stir in the coconut milk, ginger and brown sugar. Increase the heat to high and bring to a vigorous simmer. Stir in the squash, haricots verts and bell pepper. Cover, reduce the heat to medium and cook until the squash is just tender and the beans and bell pepper are crisp-tender, about 10 minutes.
• Stir in the fish sauce and season with salt. Stir in the tofu and cook, uncovered, until warmed through, about 1 minute. Divide the noodles and curry mixture among bowls. Top with basil and serve with lime wedges.

CURRY BEEF NOODLES

Steps:

• cut broccoli into small florets, peel and slice stems.
• in large pot of boiling salted water, blanch until tender-crisp, about 4 minutes. remove with slotted spoon and chill under cold running water, drain and set aside.
• in same pot boil noodles until tender, about 5 minutes, drain and rinse with cold water. drain again and set aside.
• in wok or large skillet, heat 1 tablespoon oil over med-high heat. stir fry onion until golden, about 8 minutes. remove from pan with slotted spoon, set aside.
• add 2 teaspoons oil to pan, add curry paste, salt and black pepper, fry until fragrant. add steak and stir fry until rare, 1 to 2 minutes.
• add tomatoes with juices, onion and 1/4 cup water, boil for 1 minute.
• add noodles and broccoli, stir fry until heated through, about 3 minutes.

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.

CURRIED NOODLES WITH PORK

Steps:

• Soak rice noodles in a bowl of hot water for 20 minutes. Drain well.
• Cut onion into 1/4 inch strips.
• Heat the oil in a wok, add the onion and cook on high heat until onion is soft. (1-2 min).
• Add curry powder, salt and noodles. Mix well.
• Add the peas, coconut milk and soy sauce, toss to combine. Reduce heat, cover and cook on low for 3 minutes.
• Stir in pork and heat for another 1-2 minute (until pork is warm).

MADRAS CURRY NOODLES

Steps:

• Cook the noodles according to package directions, and drain.
• Do not rinse them.
• In a wok or pan, heat the oil, add the red chili pepper and the frozen peas, stir fry really well; and set aside.
• In a separate bowl, mix together the water, curry powder, soy sauce, garlic powder, onion powder, and the cornstarch mixture.
• Mix all well.
• Add the cooked noodles to the pan to pepper and peas, stir fry for 2-3 minutes, and then add the curried mix.
• Add some more seasonings if you'd like. You might need to add more soy sauce.
• Add the turmeric powder now and cook until everything comes together.
• You can add a bit more water if you would like a little gravy with these noodles, just adjust the spices accordingly.
• Garnish with green chilies or cilantro.