Recipe by WiGal
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.
Top Review by rpgaymer
Wow, the spicy mixture in this dish tastes almost exactly like the spice packets that come with Ramen noodles. Seriously, it could be a copycat. I enjoyed it overall, and it was a nice change of pace from the usual rice that you'd serve with Indian food.
- 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)
Directions See How It's Made
- Cook the noodles according to package directions, and drain.
- Do not rinse them.
- In a wok or pan, heat the oil, add the red chili pepper and the frozen peas, stir fry really well; and set aside.
- In a separate bowl, mix together the water, curry powder, soy sauce, garlic powder, onion powder, and the cornstarch mixture.
- Mix all well.
- Add the cooked noodles to the pan to pepper and peas, stir fry for 2-3 minutes, and then add the curried mix.
- Add some more seasonings if you'd like. You might need to add more soy sauce.
- Add the turmeric powder now and cook until everything comes together.
- You can add a bit more water if you would like a little gravy with these noodles, just adjust the spices accordingly.
- Garnish with green chilies or cilantro.