Stir Fry Curry Rice Noodles
Friday, September 7, 2012. After watching an episode of Master Chef, I was inspired to make this spicy dish for dinner.
Christine, a contestant on the show, made curry stir fried noodles with seared scallops and it looked so delicious it made me crave it. I haven’t craved anything in awhile so I definitely had to make this dish. Instead of scallops, I used shrimp.
I didn’t exactly follow a recipe so I made this one up myself after simply looking at the ingredients others used. I simply used what I had and it surprisingly came out extremely tasty!
For the spice I used this Thai Chili Paste that expired in 2011, but I just opened it last year. It still tastes and smells fine, and I haven’t had any side effects from eating it, so I might as well continue using it. It’s only used in small portions anyways since the flavor it gives is pretty strong.
Here’s the process I went through:
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- rice noodles
- yellow onion, diced
- red bell peppers, diced
- wood ear
- lemon juice
- 1/2 tsp red thai chili paste
- 2 tbsp fish sauce
- 2 tbsp canola oil (cooking oil)
- 1/4 tsp turmeric (just enough to give a yellow color)
- 1/2 tsp sugar
- pepper to taste
- Soak dried wood ear in water
- Boil water, pour over dried rice noodles and cover for 8-10 minutes until noodles are cooked (make sure they aren’t overcooked or else they’ll be mushy and break apart easily)
- Cook onions and bell peppers and remove from pan.
- Mix together ingredients for the sauce (chili paste, fish sauce, cooking oil, turmeric, and sugar)
- Add sauce to wok and then add rice noodles.
- Add wood ear, spinach, and cooked onions and bell peppers.
- Stir fry all together until sauce has fully coated the noodles.
- Remove from wok.
- Cook the shrimp.
- Add tarragon, cilantro, pepper, and lemon juice if desired.