Curry Noodles – Panlasang Pinoy

This Curry Noodles recipe brings collectively easy elements right into a comforting bowl of heat flavorful noodles that you would be able to put together rapidly on a busy day.

I take pleasure in dishes that heat the physique and really feel easy sufficient for on a regular basis cooking, and this Curry Noodles recipe captures that feeling completely. The mix of crispy tofu, contemporary pechay, eggs, and the signature taste of Maggi Kari creates a satisfying meal that comes collectively in minutes. I attain for recipes like this after I need one thing straightforward however nonetheless stuffed with taste.

What’s Curry Noodles

Curry Noodles is a flavorful noodle dish made with curry seasoning, greens, tofu, and eggs cooked collectively in a savory broth. The noodles soak up the curry sauce and develop into wealthy, heat, and comforting. This dish works effectively for busy days as a result of it makes use of easy elements whereas nonetheless giving a full and satisfying style.

It additionally carries a satisfying mix of textures that make it satisfying in each chew. The crisp tofu contrasts with the mushy noodles whereas the pechay provides freshness that brightens the dish. The curry taste pulls all the pieces collectively and creates a heat and welcoming aroma that feels excellent for a comforting meal at house.

Substances

• Maggi Kari – the seasoning that brings the curry taste
• Tofu – diced and fried for added texture
• Pechay – chopped for freshness and colour
• Eggs – crushed to create mushy cooked items
• Tomatoes – wedged for delicate acidity
• Onion – chopped to construct the flavour base
• Garlic – chopped to reinforce aroma
• Water – wanted to simmer the noodles and curry sauce
• Oyster sauce – provides savory depth
• Cornstarch – used to thicken the sauce
• Cooking oil – for frying and sautéing
• Salt and floor black pepper – seasoning to style

1. Warmth and fry tofu
   Warmth cooking oil in a wok. Fry the tofu till it turns into golden and crisp. Take away from the wok and put aside.
2. Cook dinner the eggs
   Use a small quantity of the remaining oil. Pour within the crushed eggs and prepare dinner till agency. Take away from the wok and put aside.
3. Sauté aromatics
   Add just a little oil to the wok. Sauté garlic, onion, and tomato till the tomato softens and releases its aroma.
4. Add tofu, pechay, and oyster sauce
   Add the fried tofu and chopped pechay. Stir within the oyster sauce and prepare dinner for one minute.
5. Add water and curry seasoning
   Pour in water and let it boil. Add the Maggi Kari seasoning packet and blend effectively.
6. Cook dinner the noodles
   Place the noodles into the wok. Cook dinner for about three minutes whereas stirring so the flavour spreads evenly.
7. Thicken the sauce
   Mix water and cornstarch in a small bowl. Pour the combination into the wok and prepare dinner till the sauce thickens.
8. Season and end
   Add salt and floor black pepper. Combine all the pieces collectively till coated effectively and switch to a serving dish.

Methods to Get the Finest Taste and Texture

• Preserve the tofu calmly golden to keep away from overfrying
  Flippantly golden tofu stays crisp whereas nonetheless absorbing the sauce. This helps you keep away from overfrying which makes the tofu too agency.
• Gently sauté the garlic to keep away from burning it
  Sluggish sautéing brings out the pure sweetness of the garlic. This helps you keep away from burning it which creates a bitter style.
• Add the cornstarch slurry on the correct time to keep away from early thickening
  The sauce turns into silky when the slurry is added after the noodles prepare dinner. This timing prevents the sauce from thickening too early.
• Management the quantity of water to keep away from thinning the curry
  A balanced quantity of water retains the curry flavorful and helps the sauce coat the noodles. This avoids thinning the sauce greater than wanted.
• Cook dinner the noodles simply till tender to keep away from overcooking
  Noodles keep satisfying when cooked to a agency and springy texture. This avoids overcooking which might make them too mushy.

What to Have with It

• Kimchi – Kimchi provides brightness and a refreshing distinction to the curry sauce. Its pure acidity and mild warmth complement the heat of the dish.
• Siomai – Siomai is a steamed dumpling stuffed with seasoned floor meat that brings a juicy savory chew. It pairs properly with Curry Noodles as a result of its easy taste balances the richness of the sauce.
• Siopao – Siopao is a steamed crammed bun with a mushy and fluffy texture that goes effectively with saucy dishes. Its savory or barely candy filling provides a comforting stability to the curry taste.

Can I make this dish spicy?

Sure. Add sliced chili or chili flakes whereas sautéing the aromatics. I’ve additionally tried making this with chili sauce and cayenne pepper powder on separate events and it nonetheless seems nice.

Can I skip the tofu?

Sure. You possibly can exchange it with hen, pork, seafood, or extra greens.

Can I alter the sauce thickness?

Sure. Add extra water for a lighter sauce or enhance the slurry barely for a thicker one.

• Use bok choy or spinach if pechay just isn’t accessible and alter cooking time so the greens keep shiny.
• Add carrots or bell peppers to create extra texture and colour.
• Use coconut milk for a creamier curry sauce. I recommend changing half the quantity of water with coconut milk.

Storage and Leftovers

• Cool the curry noodles earlier than putting them in a container.
• Retailer leftovers in an hermetic container for as much as two days.
• Preserve the tofu separate if you would like it to remain crisp when reheated.

I hope you take pleasure in this Curry Noodles recipe and make it a part of your straightforward go to meal concepts. It delivers consolation and taste with elements you doubtless have already got at house. Attempt it quickly and be happy to regulate the recipe to match what you take pleasure in most.

Did you make this? In case you snap a photograph, please make sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we will see your creations!

Curry Noodles

A fast and comforting curry noodle dish made with Maggi Kari, tofu, greens, and eggs simmered collectively for a flavorful weeknight meal.

Prep: 10 minutes minutes

Cook dinner: 20 minutes minutes

Complete: 30 minutes minutes

Tools

• Wok For frying and cooking the noodles

• Mixing bowl For combining the cornstarch slurry

• Knife For chopping greens and tofu

• Spatula For stirring elements

Directions

• Warmth cooking oil in a wok. Fry the tofu till golden then take away and put aside.

  16 ounces tofu, 0.5 cup cooking oil

• Scale back the oil and pour within the crushed eggs. Cook dinner till agency then take away from the wok.

  3 items eggs

• Sauté garlic, onion, and tomatoes till the tomatoes soften.

  3 cloves garlic, 1 piece onion, 2 items tomatoes

• Add fried tofu, pechay, and oyster sauce. Stir and prepare dinner for 1 minute.

  16 ounces tofu, 2 bunches pechay, 2 tablespoons oyster sauce

• Pour in water and produce to a boil. Add the Maggi Kari seasoning and stir.

  1.5 cups water, 1 pack Maggi Kari

• Add the noodles and prepare dinner for about 3 minutes whereas stirring sometimes.

  1 pack Maggi Kari

• Mix water and cornstarch. Pour into the wok and prepare dinner till the sauce thickens.

  1.5 cups water, 1.5 teaspoons cornstarch

• Season with salt and floor black pepper then switch to a serving dish.

  salt and floor black pepper

Notes

• Let the sauce simmer longer if you would like a richer consistency that coats the noodles effectively.
• Style the broth earlier than including the noodles so you’ll be able to alter the seasoning as the flavour develops.
• Add a small splash of water if the noodles soak up extra liquid than anticipated.
• Use freshly chopped aromatics for deeper aroma and fuller taste.
• Add a little bit of coconut milk if you would like a creamier curry end.

Vitamin Data

Energy: 513kcal (26%) Carbohydrates: 30g (10%) Protein: 19g (38%) Fats: 37g (57%) Saturated Fats: 4g (20%) Polyunsaturated Fats: 12g Monounsaturated Fats: 21g Trans Fats: 0.1g Ldl cholesterol: 3mg (1%) Sodium: 963mg (40%) Potassium: 1153mg (33%) Fiber: 6g (24%) Sugar: 7g (8%) Vitamin A: 18777IU (376%) Vitamin C: 192mg (233%) Calcium: 605mg (61%) Iron: 6mg (33%)

© copyright: Vanjo Merano