Curried Seafood And Noodles Recipes

CURRIED RICE & NOODLES

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.

QUICK AND EASY CURRY NOODLES

Steps:

• Boil pasta and drain; set aside.
• Cut spring onions into 1 inch pieces.
• 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.
• Add the curry and the tahini paste. Heat up the meat at this point.
• Stir in the pasta, and the remaining oil to help coat the noodles in curry. Add the dash of soy sauce.

CURRY SEAFOOD PAELLA WITH RICE AND NOODLES

Steps:

• Preheat the oven to 375 F. Saute the chopped onions in the 4 tablespoon of vegetable oil in medium heat on a wide, oven safe pan (or paella pan/even a roasting pan for large servings). Saute until soft, about a minute. Then add half of the mashed garlic, rice, and noodles and saute until noodles/rice are well coated in the mixture, about 2-3 mins. Add all the dry spices (excluding salt) and continue to saute for another minute. Add the chicken stock and canned tomatoes in the pan with the rice/noodles. Stir till combined and cover with foil under the medium heat until slight boil, about 3-5 mins. (Occasionally stir so the rice/noodles do not stick on the bottom of the pan) Uncover the pan, add the defrosted corn and carrots, then place the clams and mussels on top of the mixture. Cover pan tightly with heavy duty foil. Bake until rice/noodle is tender, about 25-30 minutes. As the rice is baking, combine the shrimp, squid, and scallops with salt, pepper, and a 1 tsp of oil in a separate bowl. Set aside. Open the foil, then quickly arrange a single layer of the shrimp, squid, and scallop mixture. Also sprinkle the defrosted peas on top of the seafood. Immediately cover the pan again with the foil and bake another 15-20 mins until the shrimp is opaque (* Note: Do not over cook seafood at this point unless rice is not done. Check every 3 mins afterwards until rice is soft. If there is excess liquid, take off the foil to evaporate some of the liquid) Uncover and slightly fluff the rice mixture with a fork. Sprinkle parsley or cilantro over the pan and add the chopped cashews for final garnish.

CURRIED SEAFOOD AND NOODLES

Steps:

• Thaw and cut all seafood.
• Boil a large pot of water.
• In a small saucepan, combine rice vinegar, fish sauce, hosin sauce, curry, and garlic pepper sauce.
• Heat over medium heat until sauce is smooth. Set aside.
• Place noodles in water and let soften.
• Add oil to wok, and heat over high heat for about 3 minutes.
• Once wok is hot, add seafood, and cook until done (about 3-5 minutes).
• Drain noodles.
• Add noodles, sauce, peas, and green onions to the seafood mixture.
• Stir fry for about five minutes until ingredients are well mixed, or until the noodles are completely soft and extra liquid has been absorbed (there should be very little liquid in the bottom of the wok).
• Drain off any extra liquid in the wok and serve hot.