1/2 Photos of Madras Curry Noodles
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.
My Private Note
Units: US | Metric
- 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)
- 1Cook the noodles according to package directions, and drain.
- 2Do not rinse them.
- 3In a wok or pan, heat the oil, add the red chili pepper and the frozen peas, stir fry really well; and set aside.
- 4In a separate bowl, mix together the water, curry powder, soy sauce, garlic powder, onion powder, and the cornstarch mixture.
- 5Mix all well.
- 6Add the cooked noodles to the pan to pepper and peas, stir fry for 2-3 minutes, and then add the curried mix.
- 7Add some more seasonings if you'd like. You might need to add more soy sauce.
- 8Add the turmeric powder now and cook until everything comes together.
- 9You can add a bit more water if you would like a little gravy with these noodles, just adjust the spices accordingly.
- 10Garnish with green chilies or cilantro.
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Nutritional Facts for Madras Curry Noodles
Serving Size: 1 (205 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 525.0
- Calories from Fat 75
- Total Fat 8.4 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 2319.6 mg
- Total Carbohydrate 95.8 g
- Dietary Fiber 8.1 g
- Sugars 4.0 g
- Protein 16.2 g