Curry fried noodles
We originally had Thai-style stir fry planned for this evening but I fancied something a bit different and figured the blog could do with a few new recipes. 
When I was younger I used to love the M&S Singapore Noodles ready meal, so I tried to create my own fresh version using things from my trusty spice tin. 
Curry fried noodles (serves 2)
Thin, dried egg noodles, one ‘chunk’ from the pack
1 onion, thickly sliced
1 stir fry pack
2 red chillies, finely sliced
1 clove garlic, grated
1 knob ginger, about 2cm, grated
1/2 tsp mustard seeds
1/4 tsp turmeric
1/4 tsp ground cumin
1/4 tsp ground coriander
A vegetable stock cube
200ml hot water
Salt, to taste
***
Heat some oil in a pan. I chose a non-stick frying pan, but really a wok would be your best bet. 
When it’s hot, add the mustard seeds. As soon as they start popping, chuck in the ginger & garlic. 
Let this fry for a couple of minutes and then stir in the sliced onions. 
While these cook on a medium heat, boil the kettle and get the noodles ready. 
Back to the onions. Now add the chillies, ginger, garlic and dried spices. 
Crumble in the vegetable stock cube, and pour in the hot water. Give it a good stir so that all the spices and flavourings are combined, creating a lovely golden sauce around the onions. 
Let some of the water cook off, and then tip in the stir fry vegetables. Don’t worry about stirring yet, just pop a lid on and let the vegetables steam. 
Fill another saucepan with the boiled kettle water. Turn the heat up high and add the noodles. Cook according to packet instructions. 
In the wok/frying pan, the vegetables will have shrunk a little with cooking, which makes stirring a lot easier. Give it all a good mix and, once they’re cooked to your liking, check the seasoning.
When you’re happy with it, add the cooked noodles. If you want a bit of sauce to your dish, add a couple of tablespoons of the cooking water too. Use a pair of tongs, or two spoons, to toss together the noodles, vegetables and spices. 
Dish up, sprinkle with some fresh chilli and coriander, serve with a wedge of lime. 
/ 4 notes

Curry fried noodles

We originally had Thai-style stir fry planned for this evening but I fancied something a bit different and figured the blog could do with a few new recipes. 

When I was younger I used to love the M&S Singapore Noodles ready meal, so I tried to create my own fresh version using things from my trusty spice tin. 

Curry fried noodles (serves 2)

Thin, dried egg noodles, one ‘chunk’ from the pack

1 onion, thickly sliced

1 stir fry pack

2 red chillies, finely sliced

1 clove garlic, grated

1 knob ginger, about 2cm, grated

1/2 tsp mustard seeds

1/4 tsp turmeric

1/4 tsp ground cumin

1/4 tsp ground coriander

A vegetable stock cube

200ml hot water

Salt, to taste

***

Heat some oil in a pan. I chose a non-stick frying pan, but really a wok would be your best bet. 

When it’s hot, add the mustard seeds. As soon as they start popping, chuck in the ginger & garlic. 

Let this fry for a couple of minutes and then stir in the sliced onions. 

While these cook on a medium heat, boil the kettle and get the noodles ready. 

Back to the onions. Now add the chillies, ginger, garlic and dried spices. 

Crumble in the vegetable stock cube, and pour in the hot water. Give it a good stir so that all the spices and flavourings are combined, creating a lovely golden sauce around the onions. 

Let some of the water cook off, and then tip in the stir fry vegetables. Don’t worry about stirring yet, just pop a lid on and let the vegetables steam. 

Fill another saucepan with the boiled kettle water. Turn the heat up high and add the noodles. Cook according to packet instructions. 

In the wok/frying pan, the vegetables will have shrunk a little with cooking, which makes stirring a lot easier. Give it all a good mix and, once they’re cooked to your liking, check the seasoning.

When you’re happy with it, add the cooked noodles. If you want a bit of sauce to your dish, add a couple of tablespoons of the cooking water too. Use a pair of tongs, or two spoons, to toss together the noodles, vegetables and spices. 

Dish up, sprinkle with some fresh chilli and coriander, serve with a wedge of lime. 

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