Creamy Curried Noodles
- Super simple
- 0:25 m
- 13 ingredients
Craving some noods? Warming, comforting, and super easy, our creamy curried udon is your new go-to dinner for a fuss-free, flavour-packed meal! This dish is the ultimate speedy mid-week meal and ready in under 30 minutes, we've topped it with a drizzle of chilli oil just for good measure.
Serves: 4
Ingredients
For the Sauce
- 1 large garlic clove
- 15g fresh ginger
- 4 tbsp soy sauce
- 6 tbsp coconut milk
- 1 ½ tbsp curry powder
- 1 tsp turmeric powder
For the Noodles
- 4 servings of noodles
For the Vegetables
- 1 onion
- 1 red pepper
- 200g mushrooms
- ¼ white cabbage
- 2 tbsp vegetable oil
- salt
To Serve
- chilli oil
Before you start
Microplane or garlic crush | Large frying pan
Step 1
For the sauce
- Grate or crush the garlic clove and ginger. Add them to a small bowl with the soy sauce, coconut milk, curry powder, and turmeric. Mix well and set to one side
Ingredients
- 1 large garlic clove
- 15g fresh ginger
- 4 tbsp soy sauce
- 6 tbsp coconut milk
- 1 ½ tbsp curry powder
- 1 tsp turmeric powder
Step 2
For the noodles
- Cook the noodles as per instructions on the packet. Set to one side
Ingredients
- 4 servings of noodles
Step 3
For the vegetables
- Peel and slice the onion
- Deseed and roughly chop the red pepper
- Slice the mushrooms and cabbage
Ingredients
- 1 onion
- 1 red pepper
- 200g mushrooms
- ¼ white cabbage
Step 4
Time to stir fry
- Heat the vegetable oil In a large frying pan over medium to high heat. Once hot, add the onion, red pepper, mushrooms and cabbage. Stir well and saute for 4-5 minutes, or until soft. Tip in the cooked noodles and stir through the sauce. Allow the sauce to bubble and the noodles to heat through
Ingredients
- 2 tbsp vegetable oil
- salt
Step 5
Serve
- Divide the noodles between 4 bowls and top with a drizzle of chilli oil
Ingredients
- chilli oil