Curried Rice Noodle Recipes

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CURRIED RICE & NOODLES



Curried Rice & Noodles image

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

2 ounces uncooked multigrain angel hair pasta, broken into 1- to 2-inch pieces
2 large eggs, lightly beaten
1 tablespoon canola oil
1 yellow summer squash, sliced
1 small sweet red pepper, chopped
2 garlic cloves, minced
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 package (8-1/2 ounces) ready-to-serve basmati rice
2 tablespoons reduced-sodium soy sauce
1 tablespoon lime juice
1 teaspoon sesame oil
2 green onions, thinly sliced
1/2 cup chopped cashews

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



Curried Rice Noodles image

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

1/2 lb rice noodles
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
2 tablespoons dry sherry
3 tablespoons soy sauce
1/4 cup water
1 teaspoon sugar
1 tablespoon minced garlic
1 tablespoon grated fresh gingerroot
1 tablespoon vegetable oil
1 cup thinly sliced red onion
1 cup peeled and julienned carrot
1 cup sliced red bell peppers (or combination of colors) or 1 cup yellow bell pepper (or combination of colors)
4 cups thinly sliced bok choy
salt and black pepper

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 STIR-FRIED NOODLES WITH VEGETABLES



Curried Stir-Fried Noodles with Vegetables image

Categories     Vegetable     Curry     Broccoli     Summer     Noodle     Gourmet

Yield Serves 4

Number Of Ingredients 20

1/2 pound dried rice-stick noodles (rice vermicelli)*
3 medium carrots (about 1/2 pound)
1 bunch broccoli, cut into small 1 1/2-inch-long flowerets (about 3 cups), reserving stems for another use
white and pale green parts of 1 medium leek, cut lengthwise into 2-inch-long julienne strips
1 medium red onion, sliced thin lengthwise (about 2 cups)
For sauce
1/2 cup chicken broth
1 teaspoon cornstarch
4 tablespoons soy sauce
2 tablespoons Scotch
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Asian sesame oil
2 teaspoons vegetable oil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh gingerroot
1 tablespoon curry powder
1/4 teaspoon turmeric, if desired, for a brighter yellow color
4 scallions, cut lengthwise into 2-inch-long julienne strips
*available at Asian markets, some specialty foods shops and supermarkets

Steps:

  • In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander.
  • Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute. Add carrots and leek and steam, covered 1 minute. Add onion and steam, covered, 1 minute. Transfer vegetables to a large bowl.
  • Make sauce:
  • In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
  • Heat a wok over high heat until hot and add oil. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds. Add curry powder and turmeric and stir-fry 5 seconds. Stir sauce and add to curry mixture. Bring curry sauce to a boil, stirring.
  • Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. Serves 4.

SINGAPORE RICE NOODLES



Singapore Rice Noodles image

Awesome Singapore stir-fry rice noodle dish. Would not recommend this dish for a party unless you have a giant wok.

Provided by kurioskurion

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 23

1 cup dried thin rice noodles
3 tablespoons water
1 tablespoon soy sauce
2 teaspoons curry powder
1 teaspoon brown sugar
½ teaspoon ground turmeric
½ teaspoon white vinegar
1 pinch crushed red pepper
1 tablespoon olive oil
1 red bell pepper, sliced
1 white onion, sliced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon minced red chile pepper
1 ½ cups shredded cabbage
1 cup shredded carrots
2 eggs
1 cup bean sprouts
3 green onions, chopped
1 tablespoon sesame oil
1 lime, juiced
1 tablespoon finely chopped fresh cilantro
1 tablespoon sesame seeds

Steps:

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
  • While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.
  • At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 48.3 g, Cholesterol 93 mg, Fat 11.1 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 2 g, Sodium 361.8 mg, Sugar 9 g

CURRIED SINGAPORE NOODLES



Curried Singapore Noodles image

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

6 ounces rice vermicelli (or rice sticks)
1 tablespoon salt
1 lb medium shrimp, peeled and deveived
1/2 teaspoon curry powder
2 teasspoons curry powder
2 tablespoons vegetable oil
3 shallots, sliced thin
1 red bell pepper, stemmed seeded and sliced thin
2 garlic cloves, minced
1 cup bean sprouts
3/4 cup chicken broth
1/4 cup soy sauce
2 tablespoons mirin
4 scallions, sliced thin
cayenne pepper
Tabasco sauce

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.

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