Curry Noodles Recipes

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QUICK AND EASY CURRY NOODLES

We love curry noodles. My family always ordered a version of this whenever we went to a Chinese restaurant. I use this recipe when we want something spicy, and don't have a lot of time. I use leftover chicken, beef or even salad shrimp if I want meat in the noodles. I have also browned whatever meat from scratch. It can also have leftover veggies. My kids eat the vegetarian version cold.

Provided by mbaird

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9



Quick and Easy Curry Noodles image

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.

Nutrition Facts : Calories 516.4, Fat 9.5, SaturatedFat 1.5, Sodium 25.8, Carbohydrate 91.2, Fiber 6.4, Sugar 5.3, Protein 16.5

1 lb angel hair pasta
8 ounces boneless skinless chicken, cut in strips (optional)
1 tablespoon curry powder ((to taste)
1 teaspoon tahini paste (ground sesame seed)
1 bunch spring onion
1 (10 ounce) bag coleslaw mix
1 green peppers, cut into strips (can use frozen) or 1 stir fry vegetables (can use frozen)
2 tablespoons oil (I use olive or canola)
1 dash soy sauce, to taste

CURRIED SINGAPORE NOODLES

Dinner on the table in less than 30 minutes! This dish is sweet, salty and slightly spicy. We like extra sauce so I always make double sauce! The recipe comes from America's Test Kitchen Family Cookbook.

Provided by Galley Wench

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16



Curried Singapore Noodles image

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.

6 ounces rice vermicelli (or rice sticks)
1 tablespoon salt
1 lb medium shrimp, peeled and deveived
1/2 teaspoon curry powder
2 teasspoons curry powder
2 tablespoons vegetable oil
3 shallots, sliced thin
1 red bell pepper, stemmed seeded and sliced thin
2 garlic cloves, minced
1 cup bean sprouts
3/4 cup chicken broth
1/4 cup soy sauce
2 tablespoons mirin
4 scallions, sliced thin
cayenne pepper
Tabasco sauce

MADRAS CURRY NOODLES

From The Spice Who Love Me site. "Yes, you can call them "Chennai" Noodles as well :) " After looking at Chef#953275 kind review I have increased the soy and put in alternative for garlic powder.

Provided by WiGal

Categories     Asian

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13



Madras Curry Noodles image

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.

Nutrition Facts : Calories 525.1, Fat 8.4, SaturatedFat 1.4, Sodium 2319.7, Carbohydrate 95.8, Fiber 8.1, Sugar 4.1, Protein 16.3

8 ounces udon noodles, broken up
1 tablespoon peanut oil or 1 tablespoon sesame oil
1 small red chili pepper, diced
1/2 cup frozen peas
2 tablespoons water (or more)
1 tablespoon Madras curry powder (or more)
2 teaspoons low sodium soy sauce, taste test
1 teaspoon garlic powder or 2 garlic cloves
1 teaspoon onion powder
1 teaspoon cornstarch dissolved in some water
1/4 teaspoon turmeric
fresh green chile (optional)
cilantro (optional)

CURRIED RICE NOODLES

Indian curry spices mixed with Asian noodles and sauce create a colorful, exotic noodle saute that is quick to make. From The Moosewood Low Fat Favorites Cookbook. If rice noodles are unavailable, use linguine or any Asian flat wheat noodle as a substitute-but don't use rice vermicelli.

Provided by Sharon123

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17



Curried Rice Noodles image

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!

1/2 lb rice noodles
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
2 tablespoons dry sherry
3 tablespoons soy sauce
1/4 cup water
1 teaspoon sugar
1 tablespoon minced garlic
1 tablespoon grated fresh gingerroot
1 tablespoon vegetable oil
1 cup thinly sliced red onion
1 cup peeled and julienned carrot
1 cup sliced red bell peppers (or combination of colors) or 1 cup yellow bell pepper (or combination of colors)
4 cups thinly sliced bok choy
salt and black pepper

CHINESE CURRY NOODLES

Got this recipe from an Asian Noodles book I got from the library. Loved the result and thought I share it.

Provided by Domestically Challe

Categories     Curries

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14



Chinese Curry Noodles image

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.

Nutrition Facts : Calories 359.6, Fat 13.9, SaturatedFat 3.8, Cholesterol 65.1, Sodium 1656, Carbohydrate 34.2, Fiber 4.9, Sugar 7.1, Protein 24.4

1 lb lean ground beef or 1 lb pork
2 tablespoons soy sauce
2 tablespoons safflower oil or 2 tablespoons corn oil
1 1/2 cups finely diced onions
2 tablespoons curry powder
2 1/4 cups chinese chicken broth
3 1/2 tablespoons soy sauce
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 tablespoons cornstarch
1 cup coarsely chopped canned water chestnut
1 1/2 cups peas
1/4 lb Chinese egg noodles or 1/4 lb vermicelli, cooked until just tender

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