Best Curried Rice Noodles Recipes

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CURRIED RICE & NOODLES



Curried Rice & Noodles image

As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite! -Debbie Fleenor, Monterey, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

2 ounces uncooked multigrain angel hair pasta, broken into 1- to 2-inch pieces
2 large eggs, lightly beaten
1 tablespoon canola oil
1 yellow summer squash, sliced
1 small sweet red pepper, chopped
2 garlic cloves, minced
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 package (8-1/2 ounces) ready-to-serve basmati rice
2 tablespoons reduced-sodium soy sauce
1 tablespoon lime juice
1 teaspoon sesame oil
2 green onions, thinly sliced
1/2 cup chopped cashews

Steps:

  • In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.

Nutrition Facts : Calories 360 calories, Fat 17g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 449mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

CURRIED BEEF AND AND SUGAR SNAP PEAS OVER RICE NOODLES



Curried Beef and and Sugar Snap Peas Over Rice Noodles image

Categories     Ginger     Pasta     Stir-Fry     Coconut     Steak     Curry     Spring     Sugar Snap Pea     Gourmet

Yield Serves 2

Number Of Ingredients 13

1/2 lb beef fillet or boneless sirloin steak
2 shallots, chopped
2 tablespoons chopped drained bottled lemongrass
1 garlic clove, smashed
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons salt
1 teaspoon Thai red curry paste
1 pinch sugar
4 oz dried rice vermicelli (rice stick noodles)
2 tablespoons vegetable oil
6 oz sugar snap peas, trimmed and halved crosswise
1 cup well-stirred canned unsweetened coconut milk
2 tablespoons finely chopped fresh cilantro

Steps:

  • Cut beef against the grain into ‿-inch-thick slices. Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped.
  • Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander. Rinse briefly and drain well.
  • Heat 1 tablespoon oil in a wok or large heavy skillet over high heat until it just begins to smoke, then sauté beef, stirring, just until no longer pink. Add snap peas and sauté, stirring, 30 seconds. Transfer mixture to a bowl. Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes. Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened. Stir in beef mixture and cilantro and spoon over noodles.

CURRIED RICE NOODLES



Curried Rice Noodles image

Indian curry spices mixed with Asian noodles and sauce create a colorful, exotic noodle saute that is quick to make. From The Moosewood Low Fat Favorites Cookbook. If rice noodles are unavailable, use linguine or any Asian flat wheat noodle as a substitute-but don't use rice vermicelli.

Provided by Sharon123

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 lb rice noodles
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
2 tablespoons dry sherry
3 tablespoons soy sauce
1/4 cup water
1 teaspoon sugar
1 tablespoon minced garlic
1 tablespoon grated fresh gingerroot
1 tablespoon vegetable oil
1 cup thinly sliced red onion
1 cup peeled and julienned carrot
1 cup sliced red bell peppers (or combination of colors) or 1 cup yellow bell pepper (or combination of colors)
4 cups thinly sliced bok choy
salt and black pepper

Steps:

  • Place the noodles in a heatproof bowl and cover them with boiling water.
  • Cover the bowl and set aside.
  • Mix together the curry powder, cumin, turmeric, and coriander in a small bowl.
  • In a separate bowl, combine the sherry, soy sauce, water, and sugar and set aside.
  • In a large nonstick or well-seasoned cast iron skillet, combine the garlic, ginger, and oil and saute on medium heat for about 2 minutes, stirring constantly.
  • Add the red onions and carrots and cook for 3 to 5 minutes, stirring often.
  • Add the bell peppers and continue to cook, stirring, for about another 4 minutes.
  • Add the bok choy and dried spice mixture and cook for 1 or 2 minutes.
  • Pour in the sauce mixture, cover, and simmer for another 2 minutes, or until the bok choy is tender.
  • Drain the rice noodles, which should be softened, and add them to the saute.
  • Stir until hot, then season with salt and black pepper to taste.
  • Serve with lime wedges and your choice of basil, cilantro, or scallions.
  • Variations:.
  • For a spicy hot dish, add cayenne, chili paste, or Tabasco to taste, or replace the dried spices with 1 or 2 tbsp of Thai curry paste.
  • Add cayenne with the red onions and carrots; add chili paste, Tabasco, or Thai curry paste near the end of cooking.
  • Enjoy!

STIR-FRIED RICE NOODLES WITH CURRIED SHRIMP - AMERICA'S TEST KIT



Stir-Fried Rice Noodles With Curried Shrimp - America's Test Kit image

Make and share this Stir-Fried Rice Noodles With Curried Shrimp - America's Test Kit recipe from Food.com.

Provided by Debbie R.

Categories     Thai

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces rice stick noodles (about 1/4-inch thick)
1/4 cup water
3 tablespoons vegetable oil
3 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon sugar
1 onion, thnly sliced
1 red bell pepper, seeded and thinly sliced
12 ounces extra-large shrimp, peeled and deveined
4 garlic cloves, minced
1 tablespoon curry powder
6 scallions, cut into 1-inch lengths
lime wedge (optional)

Steps:

  • Cover noodles with boiling water in bowl. Soak until softened but not completely tender, about 15 - 20 minutes. Drain noodles.
  • Whisk water, 2 T. oil, fish sauce, lime juice and sugar until sugar dissolves.
  • Heat remaining oil in large nonstick skillet over med heat until shimmering. Cook onion and bell pepper until softened, about 3 minute
  • Stir in shrimp, garlic and curry powder. Cook until fragrant and shrimp are nearly cooked thru, about 1 minute
  • Add scallions, softened noodles and fish sauce mixture. Cook, tossing constantly, until noodles are completely tender and shrimp cooke thru, about 2 minutes.
  • Serve with additional fresh lime wedges, if desired.

Nutrition Facts : Calories 424.8, Fat 14, SaturatedFat 2.2, Cholesterol 155.9, Sodium 1564.8, Carbohydrate 53.3, Fiber 4.2, Sugar 7.8, Protein 21.8

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