CURRIED RICE & NOODLES
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
Time 30m
Yield 4 servings.
Number Of Ingredients 15
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, Fat 17g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 449mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
SINGAPORE NOODLE CURRY SHRIMP
One skillet, and it's dinner!
Provided by Martorella
Categories World Cuisine Recipes Asian
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
- In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g
PUMPKIN-PEANUT CURRY NOODLES WITH FIVE-SPICE SEARED SCALLOPS AND SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.
- While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.
- Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.
- Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.
CHIANG MAI CURRIED NOODLES (KHAO SOI GAI)
This creamy, tangy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 18
Steps:
- First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
- In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
- Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
- Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok - it's ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
- Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it's hot.
Nutrition Facts : Calories 780 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.6 milligram of sodium
CURRIED SHRIMP AND NOODLE SOUP
Thai red curry paste imparts simmered-all-day depth to this easy soup that takes less than half an hour to make from start to finish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil).
- Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain.
- Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.
CURRIED SEAFOOD AND NOODLES
This recipe was the result of an experiment. This was an experiment that went very well. This dish is a bit spicy.
Provided by Obsidian468
Categories Curries
Time 20m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Thaw and cut all seafood.
- Boil a large pot of water.
- In a small saucepan, combine rice vinegar, fish sauce, hosin sauce, curry, and garlic pepper sauce.
- Heat over medium heat until sauce is smooth. Set aside.
- Place noodles in water and let soften.
- Add oil to wok, and heat over high heat for about 3 minutes.
- Once wok is hot, add seafood, and cook until done (about 3-5 minutes).
- Drain noodles.
- Add noodles, sauce, peas, and green onions to the seafood mixture.
- Stir fry for about five minutes until ingredients are well mixed, or until the noodles are completely soft and extra liquid has been absorbed (there should be very little liquid in the bottom of the wok).
- Drain off any extra liquid in the wok and serve hot.
Nutrition Facts : Calories 244.9, Fat 6.1, SaturatedFat 1.1, Cholesterol 24.3, Sodium 467.1, Carbohydrate 40.6, Fiber 1.2, Sugar 1.4, Protein 5.5
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