Big Curry Noodle Pot Recipes

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BIG CURRY NOODLE POT



Big Curry Noodle Pot image

Make and share this Big Curry Noodle Pot recipe from Food.com.

Provided by Reddyrat

Categories     Asian

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

8 ounces dried asian-style wide whole wheat egg noodles
2 tablespoons oil
2 garlic cloves, finely chopped
1 onion, chopped
1 1/2 teaspoons red curry paste
12 ounces extra firm tofu, cut into thumb-sliced slices
1 (14 ounce) can coconut milk
2 cups vegetable stock or 2 cups water
2 teaspoons ground turmeric
2 tablespoons shoyu, sauce
1 tablespoon natural cane sugar
1 lime, juice of
2/3 cup peanuts
1/3 cup slivered shallot
1/3 cup chopped fresh cilantro

Steps:

  • Cook noodles in plenty of boiling salted water until just tender. Drain and set aside.
  • Heat oil in large saucepan over medium-high heat, then stir in garlic, onion, and curry paste and mash the paste around the bottom of the pan a bit to distribute it evenly. Cook until nice and fragrant - just a minute or two.
  • Add the tofu and gently stir until coated with the curry paste.
  • Stir in the coconut milk, stock, turmeric, shoyu and sugar. Bring to a simmer and simmer gently for 5 minutes.
  • Remove from the heat, stir in the lime juice, and add the noodles, jostling them a bit if they're sticking.
  • To serve, heap big piles of noodles into individual bowls and top with a generous ladle or two of the curry.
  • Top with peanuts and finish each bowl with a sprinkling of shallots and cilantro.

Nutrition Facts : Calories 502.9, Fat 40.9, SaturatedFat 19.7, Sodium 521.2, Carbohydrate 24.8, Fiber 5.9, Sugar 12.5, Protein 17.4

HOMEMADE NOODLE POT



Homemade noodle pot image

Whip up this noodle pot in just 15 minutes for a great low-calorie lunch. Vary it with a teaspoon of curry powder or half a teaspoon of Thai red curry paste

Provided by Good Food team

Categories     Lunch

Time 5m

Number Of Ingredients 11

40g nest dried vermicelli rice noodles , broken in half
½ tsp gluten-free yeast extract
1-2 tsp gluten-free soy sauce
½-1 red chilli (depending on how hot you like it), finely chopped
1 tsp ginger , peeled and finely chopped
¼ small courgette , thinly sliced
1 small carrot , sliced into ribbons with a vegetable peeler
25g frozen petit pois , defrosted
25g cooked gammon , shredded
25g baby spinach leaves, roughly chopped
½ lime , zested and juiced

Steps:

  • Use a large heatproof jar if you have one. If not, use a medium heatproof bowl. Put the noodles in the bottom of the jar, then add all the other ingredients except the lime. Pour over enough boiling water to just cover the ingredients - about 300ml. Cover with a lid or cling film and leave to soak for 10 mins, then stir in the lime zest, juice and some seasoning. Serve immediately.

Nutrition Facts : Calories 309 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium

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