Short of melting the noodles, this dish is always good and never boring.
Spicy Curry Noodles
8 ouncesAsian noodles, dry weight
1 tablespooncurry powder
1/2 teaspoonground cardamom
1/2 teaspoonturmeric powder
1/4 teaspoonground cloves
1/4 teaspooncinnamon powder
2 tablespoonsvegetable oil
1/2 cupcoconut milk, divided
1yellow onion, sliced
3 clovesgarlic, minced
1 tablespoonginger, peeled and minced
2 tablespoonssoy sauce
1red pepper, sliced thin
3green onions, stemmed and sliced, tops reserved
Dashred chili oil, optional
Prep time:15 minutes
Total time:30 minutes
Cook noodles according to package directions. Drain and rinse under cool water. Set aside.
Combine curry powder and spices in mixing bowl. Stir.
Heat oil in large heavy-bottomed skillet about 1 minute. Add curry seasoning. Stir and cook 30 seconds to 1 minute, or until fragrant. Add dash of coconut milk. Stir. Add yellow onion, garlic and ginger. Cook 2 to 3 minutes more. Add soy sauce and stir.
Add pepper, mushrooms and green onions. Cook over medium-high heat, until pepper becomes tender. Add remaining coconut milk. Stir. Add noodles. Stir-fry combined ingredients until noodles absorb soy-coconut-curry sauce. Plate and serve.
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