Quick and Easy Curry Noodles

Submitted by Chef #982282

"We love curry noodles. My family always ordered a version of this whenever we went to a Chinese restaurant. I use this recipe when we want something spicy, and don't have a lot of time. I use leftover chicken, beef or even salad shrimp if I want meat in the noodles. I have also browned whatever meat from scratch. It can also have leftover veggies. My kids eat the vegetarian version cold."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 lb angel hair pasta
• 8 ounces boneless skinless chicken, cut in strips (optional)
• 1 tablespoon curry powder ((to taste)
• 1 teaspoon tahini paste (ground sesame seed)
• 1 bunch spring onion
• 1 (10 ounce) bag coleslaw mix
• 1 green peppers, cut into strips (can use frozen) or 1 stir fry vegetables (can use frozen)
• 2 tablespoons oil (I use olive or canola)
• 1 dash soy sauce, to taste

directions

1. Boil pasta and drain; set aside.
2. Cut spring onions into 1 inch pieces.
3. While pasta is boiling, brown meat in pan if starting from scratch with 1 tbsp of the oil. If using leftovers, Quick fry the coleslaw mix and the veggies in the oil.
4. Add the curry and the tahini paste. Heat up the meat at this point.
5. Stir in the pasta, and the remaining oil to help coat the noodles in curry. Add the dash of soy sauce.

Reviews

[catgirl_cute]

I tried to the vegetarian version just like the recipe says, and it tasted a bit bitter. I didn't really have any good taste. I had to throw out the whole pot. Maybe it would taste good with chicken, but I wouldn't suggest the vegetarian version.

 

[eBeth]

I loved the combination of pasta and cabbage mix. I didn't have tahini so I just threw in some sesame seeds with the onions and green pepper. I used boneless, skinless chicken thighs cut into pieces and chopped sweet onion. It wasn't as flavorful as I would have thought but my curry was probably old and I hesitated to use more because my family does not like spicy food. They did like this however and adding a bit of soy sauce once it was served on the plate helped a lot. I will definitely make this again and even try a teryaki version.