Curry Peanut Noodles Recipes

PUMPKIN-PEANUT CURRY NOODLES WITH FIVE-SPICE SEARED SCALLOPS AND SHRIMP

Steps:

• Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.
• While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.
• Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.
• Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.

COLD CURRY-PEANUT NOODLES

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 1/2 cup cooking water, then drain in a colander and rinse under cold water. Shake off the excess water. Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup water and 1 teaspoon salt in a food processor or blender until smooth. Toss the spaghetti with the peanut sauce, scallions, cucumber and carrot in a large bowl until coated. Season with salt and stir in some of the reserved cooking water to loosen the sauce, if necessary. Transfer to bowls and top with more cilantro and pepper flakes, if desired. Serve with lime wedges.

12 MINUTE THAI CHICKEN PEANUT NOODLES

Steps:

• Sauté garlic: Heat oil in a medium skillet over high heat (not too large, else the sauce will evaporate too quickly). Add garlic and cook for 20 seconds until it turns golden.
• Cook chicken: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
• Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
• Cook extra curry paste: Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.
• Simmer stock: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
• Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
• Cook 45 sec, flip, 30 sec: Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
• Add peanut sauce: Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
• Toss with spinach: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!
• Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.

CURRY PEANUT NOODLES

Steps:

• Cook the spaghetti according to the directions on the package.
• Drain and return to the pot.
• Meanwhile, in a large, deep skillet heat the oil over medium heat until hot but not smoking, about 2 minutes.
• Stir in the curry paste and cook 1 to 2 minutes.
• Whisk in the chicken broth, coconut milk, and water.
• Bring to a gentle boil, stirring constantly, over medium-high heat, and cook 2 to 3 more minutes.
• Whisk in the peanut butter, fish sauce, sugar, and soy sauce until smooth and creamy.
• Toss the suace with the noodles and garnish.