15 Minute Chinese Curry Noodles
Welcome back to our curry week series at BOSH! HQ, where we’re giving you a week of amazing curry inspired recipes! These 15 minute Chinese Curry Noodles are the perfect Friday night dinner and a great way to use up any leftover veg in your fridge! Check out the recipe below!
Serves
Ingredients
For the Stir Fry Noodles
<item-todo-done>2 portions of vermicelli noodles<item-todo-done><item-todo-done>1 brown onion<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>150g Shiitake mushrooms<item-todo-done><item-todo-done>80g mangetout<item-todo-done><item-todo-done>2 tbsp curry powder<item-todo-done><item-todo-done>1 tsp turmeric powder<item-todo-done><item-todo-done> vegetable oil<item-todo-done><item-todo-done> salt<item-todo-done>
For the Sauce
<item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>½ tsp sugar<item-todo-done>
To Serve
<item-todo-done> toasted sesame seeds<item-todo-done><item-todo-done> sesame oil<item-todo-done>
Before you start
Microplane | Wok
For the noodles
- Soak the noodles in freshly boiled water for 3 minutes less than the instructions on the packet
Prepare the vegetables
- Peel and finely slice the onion
- Deseed and finely slice the red pepper
- Finely slice the shiitake mushrooms, including the stem
For the sauce
- Peel and grate the garlic
- In a small bowl, combine the grated garlic with the soy sauce and sugar
Time to stir fry
- In a wok, heat the 2 tbsp of veg oil on medium to high heat
- Once hot, add the sliced onion and cook for 4-5 minutes until slightly soft
- Add the red pepper, shiitake mushrooms and cook for another 2-3 minutes
- Once softened, add the add the curry powder and turmeric, cook whilst constantly stirring until it smells very fragrant, about 1 minute
- Add a big splash of water, followed by the mangetout and cooked noodles
- Finally, pour over the sauce and cook for 2 minutes, whilst constantly tossing the noodles and veggies so that all the flavours are evenly distributed
- Season with a big pinch of salt and divide between two bowls
- Drizzle with sesame oil and sprinkle with sesame seeds