Curried Rice Noodles Recipes

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.

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!

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.

Steps:

• In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.