Entrees · Gluten-free

My Return and Curry Noodles

Well, I’m back.  ^_^     I apologize for being so absent for the past couple of months!  I found myself wrapped up in life after the holidays came to a close and my blogging has suffered as a result.  For that, I am sorry…

The good news is, I haven’t stopped cooking!  I have managed to remain active on Instagram to prove that I’m still alive and munching.  As the snow melts, I’ve found that my palette has changed dramatically.  I’m craving light, crispy vegetables like sweet peppers, scallions, and bean sprouts among others.  The winter has proved to be long, cold, and dark.  I’m through with heavy food! (For now… ;D)

I’m beginning the new season with a light yet satisfying dish with all the flavor in the world.  I mean, I can’t promise you all the flavor, I suppose.  I can, however, promise you as much flavor as I can.  And right now, that’s quite a bit.

I created this dish (and am still reinventing it often) based off of a delicious plate of food I ate one night in Savannah.  I visited this beautiful city in the middle of January while the North East got slammed with a snow storm.  I enjoyed a temperate climate, palm trees, noodles, and some good company.  (Although, I did come home to a snow shovel.  It was still totally worth it!)
I went to a local Asian fusion restaurant called the Flying Monk Noodle Bar.  This place is lively, bright, colorful, and hip.  The dishes are inspired by all different Asian cuisines.  The dish that I made here is a take on their curry noodles, which were so insanely addictive.  I may or may not have eaten them more than once in one night…  >_>

These noodles were also modeled off a recipe that I found in a massive noodle cookbook/Bible (The World’s Best Asian Noodle Recipes).  The recipe is called Singapore Mei Fun noodles.  I’ve had a mild obsession with rice noodles lately and I like to put everything with them.  This dish is wonderful because it can literally be a junk pile for any and all vegetables that you have lying around.  Carrots on the ground?  Into the noodles!

😉

The best part of this whole dish is the fact that it is so flavorful.  I added and entire tablespoon of curry powder into it…along with many other spices.  Feel free to dial back the spice level by omitting the red pepper flakes and (maybe) cutting back on the curry.  But, I mean, they’re called curry noodles for a reason.  If the noodles aren’t enough for you, eat more.  If you’re still hungry after that, maybe consider preparing a protein of your choice to go along with (tempeh, tofu, seitan, edamame, beans, etc.).  Oh, and a bottle of sake or soju is always cool too.  ^_~

Curry Rice Noodles with Pan Seared Portabella

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Yield: approx. 4 servings
Adapted from: Singapore Mei Fun Noodles, The World’s Best Asian Noodle Recipes

Ingredients

  • 1/2 pack of mei fun noodles (or about 4 oz.)
  • 1.5 L of boiling water
  • 1 green bell pepper, julienned
  • 4 cloves garlic, slivered
  • 1 c baby carrots, julienned
  • 1/2 lg. onion, thinly sliced
  • 1/2 Tb coconut oil/olive oil
  • 1 1/2 tsp tamari
  • splash mirin
  • spash toasted sesame oil, optional
  • salt, to taste
  • 1 portabella cap, cleaned, gilled, and sliced
  • coconut oil/olive oil
  • smoked paprika, to taste
  • 1/4 tsp cumin
  • pinch red pepper flakes
  • 1/4 tsp cumin
  • 1/2 tsp turmeric powder
  • 1/4 tsp ground coriander
  • 1 Tb yellow curry powder of choice
  • salt/tamari to taste
  • pinch garlic powder

Instructions

  1. In a large skillet, heat the coconut/olive oil on medium high heat.  Add the portabella slices along with the smoked paprika and cumin.
  2. Pan sear the mushroom slices until golden brown and fragrant, about 5 mins.  Flip the pieces occasionally to assure even cooking.  Set them aside in a bowl when they are done.
  3. In the same pan, add the 1/2 Tb coconut/olive oil and heat on a medium low flame.  Add the sliced onion and garlic and saute until translucent and golden, about 5-7 minutes.
  4. While the onion and garlic cook, boil 1.5 L of water.
  5. In a large bowl/stock pot, place the mei fun noodles, a hefty pinch of salt, and the 1.5 L of boiling water in it.  Cover the bowl/pot with a clean dish towel and let sit for about 3 minutes, stirring every so often.
  6. Add the carrots and pepper to the skillet and saute for an additional 4-5 minutes.
  7. Drain the mei fun noodles while reserving a cup of soaking water.
  8. Deglaze the pan with mirin, tamari and sesame oil.  Taste for salt and add if necessary.
  9. Add the desired amount of noodles into the pan and toss lightly with the vegetables, making sure to coat them evenly.  If they are dry, add some soaking water.
  10. Turn the heat down to low and add all the spices, plus any additional tamari/salt you may want.
  11. Serve the noodles either as is, room temperature, or cold.  Garnish with some sliced portabellas.
  12. Repeat as necessary.  =)

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It’s good to be back.

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