CURRIED RICE & NOODLES
As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite! -Debbie Fleenor, Monterey, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.
Nutrition Facts : Calories 360 calories, Fat 17g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 449mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
CURRIED RICE NOODLES
Indian curry spices mixed with Asian noodles and sauce create a colorful, exotic noodle saute that is quick to make. From The Moosewood Low Fat Favorites Cookbook. If rice noodles are unavailable, use linguine or any Asian flat wheat noodle as a substitute-but don't use rice vermicelli.
Provided by Sharon123
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the noodles in a heatproof bowl and cover them with boiling water.
- Cover the bowl and set aside.
- Mix together the curry powder, cumin, turmeric, and coriander in a small bowl.
- In a separate bowl, combine the sherry, soy sauce, water, and sugar and set aside.
- In a large nonstick or well-seasoned cast iron skillet, combine the garlic, ginger, and oil and saute on medium heat for about 2 minutes, stirring constantly.
- Add the red onions and carrots and cook for 3 to 5 minutes, stirring often.
- Add the bell peppers and continue to cook, stirring, for about another 4 minutes.
- Add the bok choy and dried spice mixture and cook for 1 or 2 minutes.
- Pour in the sauce mixture, cover, and simmer for another 2 minutes, or until the bok choy is tender.
- Drain the rice noodles, which should be softened, and add them to the saute.
- Stir until hot, then season with salt and black pepper to taste.
- Serve with lime wedges and your choice of basil, cilantro, or scallions.
- Variations:.
- For a spicy hot dish, add cayenne, chili paste, or Tabasco to taste, or replace the dried spices with 1 or 2 tbsp of Thai curry paste.
- Add cayenne with the red onions and carrots; add chili paste, Tabasco, or Thai curry paste near the end of cooking.
- Enjoy!
CURRIED SINGAPORE NOODLES
Dinner on the table in less than 30 minutes! This dish is sweet, salty and slightly spicy. We like extra sauce so I always make double sauce! The recipe comes from America's Test Kitchen Family Cookbook.
Provided by Galley Wench
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring 4 quarts water to boiling.
- To the boiling water stir in 1 tablespoon salt and the noodles.
- Cook, stirring often, until the noodles are slightly underdone, about two minutes.
- Drain noodles and rinse under cold water and drain again and set aside.
- Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
- Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
- Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
- Transfer shrimp to clean bowl.
- Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
- Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
- Cook until the vegetables have softened, about 2 minutes.
- Stir in the garlic and cook until fragrant, about 15 seconds.
- Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
- Toss until ingredients are combined and noodles have heated through, about 2 minutes.
- For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.
CURRIED RICE
I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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