Curry Noodles Food

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.

QUICK AND EASY CURRY NOODLES

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.

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.

SINGAPORE CURRIED NOODLES

Steps:

• Precook noodles and set aside. Prepare omelet by beating together 2 eggs, with a pinch of salt and pepper. Preheat non-stick skillet or wok, then add eggs, swirling pan to make thin omelet. Cook until set, then slide from the pan, cool, roll, and slice thinly.
• In wok, heat oil until hot then add rock shrimp. Stir-fry, add garlic, chiles, and curry powder. Add calamari and stir fry. Add the noodles, and add all vegetables and toss with the soy sauce and chopped cilantro. Garnish with omelet, cilantro sprig, and lime.
• Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

THAI RED CURRY NOODLES WITH VEGETABLES

Steps:

• Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.
• In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.
• Meanwhile, cook the noodles according to package directions. Drain and set aside.
• Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.
• Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.
• Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.

RED CURRY NOODLES

Steps:

• Place rice noodles in a bowl of cold water to soak.
• Combine curry paste and olive oil in a skillet over medium heat. Mix until well combined and cook for 1 to 2 minutes. Stir in water and vegetable broth. Add tofu, carrots, and onion; bring to a boil. Cover and cook until vegetables are tender, 3 to 5 minutes. Add coconut milk and bell pepper. Stir in soy sauce and chili sauce.
• Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.
• Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.

CHINESE CURRY NOODLES

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.

CURRY NOODLE SOUP RECIPE BY TASTY

Steps:

• In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
• Add the red curry paste and cook another 2-3 minutes.
• Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
• Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
• Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
• Stir in the lime juice and add salt to taste.
• Garnish with cilantro and serve immediately.
• Enjoy!

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!

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.