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
THAI RED CURRY NOODLES WITH VEGETABLES
Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you'll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.
Provided by Melissa Clark
Categories dinner, curries, noodles, main course
Time 50m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.
- In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.
- Meanwhile, cook the noodles according to package directions. Drain and set aside.
- Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.
- Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.
- Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.
COCONUT CURRY NOODLE BOWL
This creamy noodle dish is topped with crunchy cashew nuts for added flavour and texture. It's a simple vegan supper, perfect for feeding the family
Provided by Amanda Grant
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan, add the garlic, chilli (if using) and ginger, and fry on a low heat for about 5 mins until softened. Add the curry powder and stir, frying for 1 min more until aromatic. Add the soy sauce and sriracha (if using), and stir again. Pour in the coconut milk, breaking up any solids on the top of the can with a spoon. Stir until combined, then leave the sauce on a medium heat with a lid on to simmer for 15 mins.
- Meanwhile, heat oven to 200C/180C fan/gas 6. Put the nuts in a bowl and mix with the soy sauce and maple syrup until fully coated. Scatter the nuts on a sheet of baking parchment on a baking tray, and roast for 10-12 mins, stirring halfway through.
- While the nuts are roasting, heat the sesame oil in a wok or large frying pan. When hot, add the veg and stir-fry for 3-4 mins until slightly softened. Add the noodles and fry for another 2 mins until heated through.
- Take both pans off the heat and pour the coconut sauce into the wok (or add the noodles to the saucepan) and stir until everything is coated in the sauce. Spoon into bowls and scatter over the nuts and coriander.
Nutrition Facts : Calories 533 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
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
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
DANDAN NOODLES
This low-calorie Chinese dish uses turkey thigh mince, garlic and ginger - scatter over crushed peanuts before serving for added crunch
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 14
Steps:
- Bring a large pan of water to the boil. Heat the sesame oil in a wok or large frying pan. Once really hot and almost smoking, throw in the garlic, ginger and crushed Sichuan peppercorns. Cook, stirring, for 30 secs. Add the mince and stir, breaking it up as you do. Cook the mince over a high heat for 10-12 mins until all the liquid has evaporated and it's becoming crisp here and there - don't worry if it sticks to the wok a little, just keep stirring.
- Meanwhile, cook the noodles in the boiling water following pack instructions, adding the pak choi for the final 2 mins. Drain, reserving the cooking water, then run under cold water to stop the noodles sticking.
- To make a sauce, combine the peanut butter, chilli bean sauce, 3 tbsp of the soy sauce and 2 tbsp of the Shaohsing in a small pan. Add 300ml of the reserved cooking water, bring to a simmer and reduce for 5 mins. Once the mince is cooked, stir through the remaining soy sauce and Shaohsing. Pour the sauce into 4 shallow bowls, top with the noodles and pak choi, then spoon over the mince. Scatter over the peanuts, spring onions, coriander, and more crushed Sichuan peppercorns for an extra kick.
Nutrition Facts : Calories 385 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.9 milligram of sodium
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