We at home love noodles and one pot meals. These curry noodles are just perfect weeknight dinner which combines both. And they are ready in under 30 mins, what else does one need.
Like everyone else we are at home too and observing social distancing. That means all of us are at home and including the child. This afternoon child made these delicious Curry Noodles and I had to share the recipes with you folks.
The situation around the world is slightly crazy right now. COVID has taken us all by surprise. Leaving us all stranded in our own homes. Actually having us all self-quarantine ourselves. And everyone is asking only one question, what to cook.
I have been planning some interesting recipes with the child. He wants to be in the kitchen, cook some new stuff. I am planning to share all those recipes here too. Maybe you and your kids can cook along with me.
These recipes are simple yet delicious, need only a handful of ingredients. With a bit of supervision, these could be made easy by kids and of course adults.
So for the next few weeks or so I will be posting simple everyday recipes. These recipes are acting as saviours for us at home and I am hoping that these will help you too in these times when everything is random, times are confusing and lives uncertain.
Curry Noodles: Quick Weeknight Dinner
- 200 gms noodles I used flat rice noodles but most noodles should work
- 1 cup mushrooms
- 1 cup baby corn
- 2 tbsp red curry paste
- 1 cup coconut milk
- 2 tsp sesame oil
- 1 medium onion
- 5-6 garlic cloves
- Salt to taste
- Spring Onions for garnish
- Boil noodles as per the instruction of the packet and set aside
- Roughly chop mushrooms. Ideally, they say to cook mushrooms the best you should not wash them. But somehow in India, I am not comfortable doing that. So wash and completely dry before using. Also, slice onions & baby corn in thick slices.
- Heat oil in a pan and add garlic to the same. Let it brown and next add the onions. Once the onions are soft (we don't want to cook them too much or brown them) add baby corn and cook on high flame till it starts browning.
- It's now time to add mushrooms. Ideally, mushrooms should be cooked separately in a wide pot with sufficient distance between them to breathe but it was a working day and everyone was busy so we just threw them in along with the onions and baby corn. Cook till the mushrooms are done
- Add in the red curry paste. If you don't have red curry paste, don't worry any chilli paste or hot sauce works either. You might have to adjust the quantity depending on just how spicy it is. Add in the coconut milk too and bring everything to a boil. If you like your curry noodles really saucy, increase the coconut milk and curry paste here. Actually you can use any vegetables you have handy. Like always, I think recipes should be like canvases and we all should paint our mind in them
- Bring the coconut milk to a boil, add salt. Check the curry here before you do so because the paste/sauce you added will have sauce too. And I am assuming you have boiled your noodles with salt anyways. Because, in my opinion, is one of the most important steps in making noodles. Boil them in salted water, really salted water actually. Water that tastes like the sea and see your noodles really shining in the final dish.
- Now add the boiled and drained noodles to the sauce, stir gently to mix. Switch off the gas, garnish with spring onions if you have. We didn't have and didn't bother much too. Relish with a nice conversation at the dining table. Because even if we are all working from home, the meals together could act as that bonus family time