Friday, 13 July 2007

Weekend Lunch Series: Madras Curry Noodles


A very simple dish to kick off the weekend lunch- Madras style Curried Noodles with peas. I tried this using some onion and garlic powder I needed to get rid of and the result was surprisingly good....try this no-fuss version for a quick and tasty meal- a hit with the kiddos especially mine, they don't like bits of onions or garlic in their meals...!

Yes, you can call them "Chennai" Noodles as well :)

You will need:

  • 2 fistfuls of Spaghettini noodles- broken in small pieces, you can use regular Spaghetti or Udon Noodles if you wish.
  • 1/2 cup: Frozen peas
  • 1-2 tbsp- Madras Curry Powder
  • 1 tbsp- Low Sodium Soy Sauce
  • 1 tsp- Garlic and Onion Powder
  • 1 small red chili pepper- diced
  • 1 tbsp- Peanut or Sesame Oil
  • 2-3 tbsp: Water
  • 1 tsp Cornstarch dissolved in some water
  • 1/4 tsp- turmeric
Cook the noodles according to package directions, and drain. Do not rinse them. In a wok or pan, heat the oil, add the red chili pepper and the frozen peas, stir fry really well. In a separate bowl, mix together the water, curry powder, soy sauce, garlic,onion and the cornstarch powder. Mix it really well. Add the cooked noodles to the pan, stir fry for 2-3 minutes, and then add the curried mix. Add some more seasonings if you'd like. Add the turmeric powder now and cook until everything comes together.You can add a bit more water if you would like a little gravy with these noodles, just adjust the spices accordingly. Garnish with green chilies or cilantro.

Serve hot and enjoy.

TIBETAN HERBAL MEDICINE

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