Curry Fried Noodles

When I was seventeen I went to Malaysia on a student exchange and, after a year of sweating, eating and sweating some more, went back to New Zealand a little worldlier, a whole lot heavier and with a mad addiction to curry!   This curry noodle recipe is super easy, but only tastes so good because of the Malaysian curry powder I use, Baba’s (aka the best curry powder EVER) that might not be so easy to find.  

Recipes that call for odd ingredients annoy me greatly, and I’m sorry to make this ‘one of those’, but if you can find this stuff at your local Asian Supermarket, I promise a new love affair will ensue.  I don’t know what makes this powder so much better than others, as the ingredients list ends rather mysteriously with ‘and other spices’ but I guess every relationship has its secrets!

Curry Fried Noodles

Ingredients (for one person):

3 Tbsp oil

½ an onion, sliced

¼ red chili, deseeded and sliced

½ a carrot, thinly sliced

A handful of Vegetarian Beef-Style Strips (I use Fry’s, but any meat substitute will do)

1 packet of noodles (I used udon noodles this time, but often use small or even flat noodles)

1 tsp salt

1 tsp sugar

2 Tbsp Baba's Fish Curry Powder

 

Method:

Heat the oil and fry the onions and chili for two to three minutes. 

Add in the carrot and Beef-Style Strips and stir fry until the strips start to brown up slightly.

Whack in the noodles, add in the salt, sugar and curry powder on top and give them a good stir around for about four to five minutes, adding in a little water if it gets too dry.

Pop them in a bowl and you’re ready to roll.

Notes:  I like my noodles hot, so sometimes add in even more of the powder.  In Ireland noodles come in packets for one person ready to add to the wok, which are about 200g.   I currently have a small addiction to Fry’s Beef-Style Strips but if fake meat isn’t your thing, you can substitute with tofu, or just add in some different vegetables.