CURRY N NOODLES RECIPES

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CURRIED RICE & NOODLES RECIPE: HOW TO MAKE IT



Curried Rice & Noodles Recipe: How to Make It image

As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite! —Debbie Fleenor, Monterey, Tennessee

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 15

2 ounces uncooked multigrain angel hair pasta, broken into 1- to 2-inch pieces
2 large eggs, lightly beaten
1 tablespoon canola oil
1 yellow summer squash, sliced
1 small sweet red pepper, chopped
2 garlic cloves, minced
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 package (8-1/2 ounces) ready-to-serve basmati rice
2 tablespoons reduced-sodium soy sauce
1 tablespoon lime juice
1 teaspoon sesame oil
2 green onions, thinly sliced
1/2 cup chopped cashews

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.

Nutrition Facts : Calories 360 calories, FatContent 17g fat (3g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 449mg sodium, CarbohydrateContent 38g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 12g protein. Diabetic Exchanges 2-1/2 starch

MADRAS CURRY NOODLES RECIPE - FOOD.COM



Madras Curry Noodles Recipe - Food.com image

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.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 13

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)

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, FatContent 8.4, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 2319.7, CarbohydrateContent 95.8, FiberContent 8.1, SugarContent 4.1, ProteinContent 16.3

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CURRIED RICE & NOODLES RECIPE: HOW TO MAKE IT
As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite! —Debbie Fleenor, Monterey, Tennessee
From tasteofhome.com
Reviews 5
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  • 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.
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