May 7, 2012

Home-made Take-out Night: Curry Noodles

I hope everyone had a great weekend - whether you were celebrating Cinco de Mayo, the Kentucky Derby, or just Saturday - hope it was a fun one!  It was a great weekend over at our house, having fun with lots of friends and a ruined deck from hot wax as proof.  Don't ask.....

Last week, I was in the mood for something quick and easy - and I didn't want to have to go to the store for anything.  It was like a "homemade take-out" dinner (I love a good oxymoron).

I came across an old recipe that I hadn't made in a while, and realized I could tweak it to what I had on hand.  Perfect.

It reminds me a lot of my Szechuan Noodles recipe, but the sauce is lighter, and of course there's the curry flavor in this sauce.  Plus, this one had less ingredients and was done in about 20 freaking minutes.  So easy and so, so good.



Home-made Take-out at its finest.

So what's your favorite quick and easy meal on a night where you don't feel like cooking a damn thing??

Love & Kale,
Ali

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Curry Noodles
Serves: Many, many people
Tweaked from this recipe.
The curry is pretty mild in this recipe, so even those that don't love it, still might like the deliciously light and creamy sauce.  The taste is complex, despite the ingredients being minimal.  This recipe is also super versatile - I just used the veggies I happened to have in my fridge.  Feel free to switch it up according to what you have or like.  Some suggestions?  Onions, mushrooms, bok shoy, tofu, tempeh - the possibilities are endless!

Print here.

Ingredients:

  • 1 lb brown rice spaghetti (or any other whole grain spaghetti - you could also use udon noodles)
  • 1 head of broccoli, cut into florets
  • 1 yellow pepper (or whatever color you have), sliced
  • 1 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flake (adjust for your heat level)
  • 3 cups vegetable broth
  • 3 tsp cornstarch
  • 3 tsp curry powder
  • 2 tbsp soy sauce
  • 1/2 cup light coconut milk
  • Salt & pepper to taste
  • Garnish options:  toasted sesame seeds, basil, scallions.
Instructions:
  1. Cook your pasta according to package directions.  When done, drain and rinse with cold water - set aside.  
  2. Combine the vegetable broth and cornstarch and set aside.
  3. Spray a large pan with a little bit of olive oil, or add some water, over medium heat.  Add the broccoli and a pinch of salt and cover.  Stir a few times and cook until broccoli is almost tender, about 5 minutes.  Add in your pepper and cook another minute or two.  Prep sauce ingredients while you cook the broccoli.
  4. When broccoli and peppers are done (tender, but still crisp!), put in a bowl and set aside.  Add a little more water to the same pan, and add garlic, ginger, red pepper flake, and a pinch of salt.  Saute for about a minute.  Add the vegetable broth/cornstarch mixture, curry powder and soy sauce.  Cover pan and bring to a boil.  Uncover pan and let thicken a bit, about 5-10 minutes.
  5. Mix in coconut milk and turn off the heat.  Add the noodles, broccoli and peppers, and mix until coated.  Top with optional garnishes if you want, and serve in little chinese take-out boxes, if you want to get all cute-sy.  
Ingredients

Saute your broccoli

Add peppers for last minute or two - keep them crunchy though!

Start your sauce - saute ginger and garlic in same pan with some water

Add other ingredients and simmer until thickened

Toss everything together

Homemade take-out - YUMMY

2 comments:

  1. This sounds marvelous! I love recipes that are ready fast, fast, fast! During the summer, I tend to make my version of macaroni salad (http://cheerfullyvegan.wordpress.com/2012/04/15/macaroni-salad/) when I'm in a hurry, adding some cut-up melon as a side dish. Everybody likes it and it doesn't take but about 30 minutes to make (esp. if the teens help chop veggies when I'm making a huge one for their hollow legs.)

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    Replies
    1. That sounds yummy!! I love having fruit with dinner in the summer months....

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