Friday, January 21, 2011

Curry Noodles with Shrimp and Veggies

Or, sunshine on a plate. How colorful is this meal?


I saw the recipe for curry spiced noodles come up on Ezra Pound Cake earlier in the week and knew it would be the perfect thing for a dreary winter day. I changed the ingredients a bit, but for the most part followed the recipe.

Curry Spiced Noodles with Vegetables and Shrimp
Adapted from Ezra Pound Cake


* 8 ounces dry udon noodles or linguine/spaghetti
* 1/2 lb shrimp cooked with lime juice, garlic, and red pepper flakes
* 4 teaspoons peanut oil
* 2 cups julienne-cut carrot (About 2 carrots)
* 1 red bell pepper sliced thin and diced if you like
* 1 green bell pepper sliced thin and diced if you like
* A handful of shitake mushrooms, sliced thinly. About 1 or 1.5 Cups chopped
* A large handful of snap peas
* 3 tablespoons chopped peeled fresh lemongrass (Use only the lower bulb)
* 1 tablespoon grated peeled fresh ginger
* 1 tablespoon red curry paste
* 2 teaspoons ground cumin
* 1 teaspoon ground turmeric
* 8 garlic cloves, minced
* 1 cup organic vegetable broth
* 1/2 cup water
* 2 teaspoons lower-sodium soy sauce
* 2 green onions, thinly sliced
* 1/3 cup cilantro leaves
* 1/4 cup chopped dry-roasted, unsalted cashews

1. Cook noodles according to package directions. Set noodles aside; keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons peanut oil to pan; swirl to coat. Add carrot; sauté 2 minutes. Add bell peppers; sauté 2 minutes. Remove carrot mixture from pan.

3. Heat the remaining 2 teaspoons oil in pan over medium-high heat; swirl to coat. Add mushrooms; sauté for 2 minutes.

4. Add lemongrass, ginger, red curry paste, cumin, turmeric and garlic; cook for 1 minute, stirring constantly.

5. Add broth, 1/2 cup water, soy sauce, and salt. Bring to a boil; cover, reduce heat, and simmer for 2 minutes or until slightly thick.

6. Add noodles, carrot mixture, cooked shrimp, and onions; cook for 2 minutes, tossing to combine.

7. Divide noodle mixture evenly among 4 bowls; top with cilantro and cashews.


This was quite delicious, however didn't pack as much curry punch as I was hoping for. I think it really depends on how spicy your paste is. I would definitely make this again, but would add either some spicy peppers, cayenne or pepper flakes to the sauce, or perhaps a bit of sriacha. In any case, it's still super colorful and will definitely brighten any table!


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