Danish Curry Noodles Recipes
DANISH CURRY NOODLES
Make and share this Danish Curry Noodles recipe from Food.com.
Provided by Dienia B.
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil penne noodles al dente.
- Saute diced carrots in butter;.
- add onion
- cook until just soft
- add zucchini; add peas.
- cook until just done
- Add salt, pepper, and curry powder.
- Add cream; add noodles.
- cook a coupla minutes
- stirring and shaking.
Nutrition Facts : Calories 772, Fat 27.9, SaturatedFat 15.9, Cholesterol 79.5, Sodium 742.4, Carbohydrate 121.3, Fiber 20.3, Sugar 9.7, Protein 15.2
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
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
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.
- Make sauce:
- 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.
RED CURRY NOODLES
Thai-inspired red curry broth over rice noodles. A quick and savory main dish.
Provided by The Angerers
Time 25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 62.4 g, Fat 25.1 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 6.8 g, Sodium 1481.3 mg, Sugar 5.8 g
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#30-minutes-or-less #time-to-make #main-ingredient #preparation #pasta #vegetables #vegetarian #dietary #pasta-rice-and-grains #penne
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