Thursday, June 14, 2012

Chinese Curry Noodles

My husband and I live only a three minute walk away from a Chinese grocery store and so have found ourselves trying all kinds of new dishes. I have had a request for this recipe so I am posting it here for you!
The recipe is one I've come up with so there aren't definite measurements.

You will need:
-Chinese style instant noodles (the Wai Wai brand)

-Shrimp (the tails removed) or pieces of chicken.
-Garlic cloves
-Sesame or Vegetable Oil
-Soy Sauce
-Red Pepper Flakes
-Honey/Brown Sugar
-Lemon Juice
-Chicken stock
-Vegetables (I like to use onions, carrots and celery but you can choose your own)
-Curry Powder
-Salt to taste

Add whatever else you would like. Egg and water chestnuts are good Chinese ingredients.

First, fill a medium sized bowl or pot with the hottest water from your tap. Take about half a package of noodles and let sit in water until needed.

-Put some butter in a frying pan on high. Cut the garlic and add to the melted butter. Add shrimp.

At this point you can add the sesame oil,  soy sauce, red pepper flakes, honey and lemon juice. However, these are not mandatory and you may skip out on them if you like.

Cook shrimp until liquid in pan has all but disappeared. Remove from heat and put in bowl.

-Put chopped up veggies and, in pan, fry with a minimal amount of oil. Add about 2 teaspoons of honey. Fry until onions are translucent or until veggies are JUST tender. Not too much or else they become too limp.

Add shrimp back into the pan of veggies.
-Pick noodles up from out of the water and hold above the sink until drained. Add the noodles to the pan along with the chicken stock, curry and salt. I like to put a lot of curry in but decide how much you want by tasting it. (if the spices don't mix in well with the noodles add water) Fry just long enough to heat noodles. Make sure the noddles are not too dry. Half a package of noodles will make enough for about five people.

Remove from the heat and enjoy!