Madras Curry Noodles
photo by rpgaymer
- Ready In:
- 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)
- 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.
Questions & Replies
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These was a good dish. I didn't find that I needed the fresh chili, just stuck with the heat from my curry powder, which was just right for us. I think I would have liked this a bit more if it used fresh garlic, but in a pinch this works quite well. The sauce consistency was good, the only flavour I found lacking was the salt...the tsp of soy didn't go very far on the amount of noodles, of course that's just personal preference and easily adjusted. It was great with fresh cilantro on top. Made for ZWT6! Thanks WiGal. My dinner guests thought this was a very tasty dish.
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