CURRY NOODLES
- dadaskitchen20
- Aug 2, 2020
- 2 min read
Hey Dada fam. This week’s recipe is all about the quick and easy. I realize that even though we are in the middle of a pandemic, we haven’t slowed down enough to slave on a stove for hours. Which is okay. Most days, I want to cook and ditch too. And who wants to just go sit at a restaurant and not worry about someone sneezing and you dying? I know I do. So these quick and easy recipes are here to soothe your palate and heart. They don’t take too much of your time or money but best believe they taste bomb!
Today we are taking the humble noodle, and adding a little bit of pizzazz (because eating noodles one way gets a bit boring). Curry noodles are so good, I’m not even playing. This curry sauce that I made from scratch is a revelation, then coat noodles in it, and you’ll be one happy person. It’s Thai inspired and it’s the perfect balance between sweet, spicy, tangy and salty. Here’s how you make it;
Ingredients
1 tbsp. Cumin seeds and peppercorns
1 red Onion
1 Ginger thumb
2 Garlic cloves
1tsp turmeric
1tsp tomato paste
2 packs of noodles (indomie) boiled
In a blender mix in the cumin seeds, onions, ginger, garlic, turmeric, tomato paste and pulse to a smooth paste. Add water blend easier if it doesn’t blend.
In a large pan add 2tbs of vegetable oil at medium-high heat
Once hot, add in the curry paste and fry until the mixture is cooked and thickened.
Add 2 tbsp. coconut cream and stir. Cook for 2 mins.
Add some water if the consistency is too thick to desired consistency and add the cooked noodles (indomie) and fold in to coat the noodles well
Serve hot and enjoy.
Remember to try out the recipe and send us your plate pic on instagram
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