Curried Stir Fried Noodles With Vegetables Food

THAI STIR-FRIED NOODLES WITH VEGETABLES

Steps:

• Gather the ingredients.
• Boil the noodles in lightly salted water until al dente , leaning toward undercooked (you will be stir-frying them later, so avoid overcooking them now).
• Drain and rinse with cold water to prevent sticking. Set aside.
• Meanwhile, place all of the stir-fry sauce ingredients together in a cup or small bowl, and stir well to dissolve the sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add the oil and swirl around, then stir-fry the garlic, galangal or ginger, and shallot for 1 minute.
• Add the carrots plus 1 to 2 tablespoons of the stir-fry sauce. Stir-fry for 2 minutes, until the carrots soften slightly.
• Add the mushrooms , broccoli, and red pepper, plus 3 to 4 more tablespoons of the stir-fry sauce. Continue stir-frying until the mushrooms and red pepper soften and the broccoli turns bright green but is still crisp, 3 to 4 minutes.
• Add the noodles plus the remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way for 3 to 5 more minutes, or until you are happy with the softness and texture of the noodles.
• During the last 1 minute of cooking time, fold in the bean sprouts.
• Taste-test the noodles, adding up to 1 more tablespoon fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste or too sweet, add 1/2 to 1 tablespoon more lime juice. If too sour, add a little more sugar. More chile can be added if you prefer it spicier. Serve immediately in bowls or plates, topped with a sprinkling of fresh basil or coriander.

CURRIED SINGAPORE NOODLES WITH STIR-FRIED VEGGIES

Steps:

• 1 Bring a deep saucepan of water to a boil over high heat
• 2 Meanwhile, whisk together the soy sauce, mirin, brown sugar and water in a bowl
• 3 Add the noodles to the pot; remove from the heat and let sit for 3 minutes while you peel and grate the ginger
• 4 Drain the noodles
• 5 Use your clean hands to tear or separate them into 5 or 6 clumps
• 6 Cut the cabbage into very thin slices
• 7 Seed the bell pepper, then cut the flesh into thin strips
• 8 Cut the red onion into very thin slices
• 9 String the snow peas, as needed, and cut in half on the diagonal
• 10 Heat the oil in a large nonstick skillet or wok over medium-high heat
• 11 Once the oil shimmers, add the cabbage, red bell pepper, red onion and snow peas (to taste)
• 12 Season lightly with salt and stir-fry for 3 to 4 minutes, until the vegetables are lightly browned yet still somewhat crisp
• 13 Add the ginger, chile-garlic paste and curry powder; stir-fry for 30 seconds or so, until fragrant and the veggies are evenly coated
• 14 Reduce the heat to medium-low; add the cooked rice noodles and stir-fry until well incorporated
• 15 The noodles should pick up some of the curry color
• 16 Add the soy sauce mixture and stir-fry for a few seconds
• 17 Taste, and add a bit more salt, as needed
• 18 Divide among individual plates or wide bowls
• 19 Serve warm

CURRY NOODLES WITH STIR-FRIED VEGETABLES

Steps:

• In a small bowl, mix together the chicken broth, soy sauce, sugar, salt, and pepper to make the sauce. Set aside.
• Fill a large bowl or pot with hot, just boiled water and add rice noodles. Let noodles soften until just tender, about 5 minutes. Drain, rinse with cold water, and drain again.
• Heat a large wok over high heat and add oil. Once the oil and pan are very hot, add the garlic, ginger, and curry powder. Stir-fry about 10-30 seconds, just until fragrant. Stir in the red onions and cook about a minute. Add the bell pepper slices and cook another minute. Stir in the Napa cabbage and cook for an additional 3 minutes, until all the vegetables are heated through and beginning to soften.
• Toss in the noodles and sauce. Cooked until just heated through and mixed. Serve immediately or at room temperature.

CURRIED STIR-FRIED NOODLES WITH VEGETABLES

Steps:

• In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander.
• Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute. Add carrots and leek and steam, covered 1 minute. Add onion and steam, covered, 1 minute. Transfer vegetables to a large bowl.
• In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
• Heat a wok over high heat until hot and add oil. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds. Add curry powder and turmeric and stir-fry 5 seconds. Stir sauce and add to curry mixture. Bring curry sauce to a boil, stirring.
• Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. Serves 4.

THAI STIR FRIED NOODLES WITH VEGETABLES

Steps:

• Boil noodles in lightly-salted water until 'al dente', veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.
• Place all 'Stir-Fry Sauce' ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic, ginger, and shallot/onion 1 minute.
• Add the carrots plus 1-2 tablespoons of the stir-fry sauce you made earlier - enough to keep ingredients frying nicely. Stir-fry 2 minutes, until carrots soften slightly.
• Add the mushrooms, broccoli and red pepper, plus 3-4 more tablespoons of the stir-fry sauce. Continue stir-frying until mushrooms and red pepper soften and broccoli turns bright green but is still crisp (3-4 minutes).
• Now add the noodles plus remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way 3-5 more minutes, or until you are happy with the softness/texture of the noodles. During the last 1 minute of cooking time, fold in the bean sprouts.
• Taste-test the noodles, adding up to 1 more tablespoons fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste OR too sweet, add 1/ to 1 tablespoons more lime juice. If too sour, sprinkle over a little more sugar. More chili can be added if you prefer it spicier.
• Serve immediately in bowls or plates, topping with a sprinkling of fresh coriander or basil. More fresh bean sprouts can also be added as a topping. ENJOY!