I had some rice noodles at a Chinese buffet in town and was amused that they used curry. Back home we would always use soy sauce. So here’s my take on noodles with curry—using Madras curry, turmeric, and whatever meat & vegetables I have on hand—including a few pieces of garden peas which I would not include in the list below as we do not use this for noodles back home (I just needed to get rid of them!).
¼ cup water
1 pork steak (sliced into small pieces)
vegetable oil for sauteing
2 cloves garlic (minced)
1 medium-sized white onion (julienned)
1 spring onion (sliced thinly into small rings)
½ tsp Madras curry
½ tsp turmeric
1 capsicum (julienned)
1 medium-sized carrot (cut into slivers)
6 pieces of brussel sprouts (sliced into shreds)
sea salt & pepper to taste
150g rice noodles (if dry, soak the noodles in tap water before you start cooking)
1. Put water and meat pieces in a wok. Allow the meat to boil in the water until the meat dries.
2. When the water has evaporated, add oil to fry the bits of meat.
3. Add garlic to sauté, then the white and spring onions (or you could opt to use the spring onions for garnishing)
4. When the onions turns soft and translucent, add the curry powder and turmeric. Stir and make sure the spices do not burn.
5. Add the capsicum.
6. Then the carrot. (You may add a splash of water for the vegetables to steam.)
7. When the capsicum and carrots are cooked (do you want them v.crunchy, not so crunchy, or soggy?), add the brussel sprouts. Keep stirring the vegetables–the brussel sprouts should cook while you’re doing this.
8. Season with salt and pepper.
9. Add the rice noodles. Keep mixing until the vegetables and sauce have incorporated into the noodles. Make sure the noodles are cooked–you can add a bit of water if the noodles are burning and not cooking.
10. When the noodles are cooked but clumping together, add some olive oil and keep mixing until they’re slipping from your spatula/fish slice. Turn off the stove and serve 🙂