MNN Galleries

5 dishes infused with curry

By: Enrique Gili on June 8, 2012, 2:08 p.m.
Spicy curry noodles.

Photo: etorres/Shutterstock

6 of 7

Spicy Curry Noodles

Short of melting the noodles, this dish is always good and never boring.
Spicy Curry Noodles
  • 8 ounces Asian noodles, dry weight
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cinnamon powder
  • 2 tablespoons vegetable oil
  • 1/2 cup coconut milk, divided
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 2 tablespoons soy sauce
  • 1 red pepper, sliced thin
  • 5 shiitake mushrooms
  • 3 green onions, stemmed and sliced, tops reserved
  • Dash red chili oil, optional
Prep time: 15 minutes

Total time: 30 minutes

Cooking directions

  1. Cook noodles according to package directions. Drain and rinse under cool water. Set aside.
  2. Combine curry powder and spices in mixing bowl. Stir.
  3. 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.
  4. 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.
Yield: 2-4