Chinese Mains Noodles

Curry Rice Noodles

6 stars

Curry Rice Noodles have been my staple food this past week. For some reason, I just can’t get sick of the flavors and textures. It’s such a simple meal for lunch or dinner and it’s really easy to make this dish pop like you’re at a 5 star Chinese restaurant in the city! Come to think of it, you can’t get this dish anywhere in the city, so this just upgraded to 6 stars! Don’t get me wrong, the flavors of this dish aren’t anything remarkably new. There’s the classic Singapore fried rice noodles that will always be present on a Chinese restaurant’s menu…but with rice noodle ROOLLS? I think not.

Secondly, I’d like to consider using oyster mushrooms as something special. It’s not everyday you get to have oyster mushrooms in an asian stir-fry dish.

Oyster Mushrooms

I typically try to source really fresh oyster mushrooms, or even grow my own, but for this quick meal, I found these prepackaged ones at my local asian market and thought they’d do just fine.

Curry Powd-Ah

The key to a really good curry stir fry is grabbing the madras curry powder and mixing it with a touch of soy.

Madras Curry Powder

Madras curry is super fragrant so just a couple of spoonfuls of this stuff will do. We’ll mix everything in a bowl with a little Golden Mountain Seasoning Soy Sauce and that’s it! Easy right?

Madras Curry Powder

Let’s start the cooking process now. What you’ll want to do is quickly slice up half a red bell pepper, 1/4 onion, a slice of ginger, and a garlic clove. I also use some minced lemongrass in this to give a little more uniqueness to the aromatics.

Heat a non-stick pan over high heat to sear the oyster mushrooms. When searing mushrooms, you’ll want to just use a dry fry pan at first, wait for the liquids to all come out of the mushrooms, then add a tsp of oil and some minced garlic for flavor. What you’ll end up with is some great browning on the mushrooms giving it the best texture.

Stir Fried Oyster Mushrooms

Set your mushrooms aside in a small bowl, and let them rest. Resting is also very important for the best tasting oyster mushrooms!

Aromatics & Curry

In the same pan, you can now just fry up the aromatics – bell peppers, onions, ginger, garlic, lemongrass, and green onions. Let them go for about 2 minutes, then add back in the mushrooms.

Aromatics Stir Fry

Once everything is seared together, we’ll toss in some fresh, thumb sized pieces, of rice noodle rolls.

Rice Noodle Rolls

Give everything a quick toss in the pan for about a minute, then add in the curry seasoning sauce that we’ve mixed with our Golden Mountain Seasoning Sauce.

Curry Rice Noodle Rolls

You’ll end up with such an array of colors and fragrances it will blow your taste buds through the roof. Sometimes I also add a little Thai basil (Not shown here), to kick it up another level.

Curry Rice Noodle Rolls

For plating, just sprinkle some sesame seeds and fresh green onions over the top and serve! I hope you’ve enjoy this delicious dish as much as I do! Please leave comments below and let me know how it worked out for you the next time you’re in the kitchen living that Goodlife!

Curry Rice Noodle Rolls

Curry Rice Noodle Rolls

Print Recipe
Curry Rice Noodles
Southeast Asian flavors of curry, stir fried with rice noodles and oyster mushrooms
Cook Time 30 Minutes
Servings
people
Cook Time 30 Minutes
Servings
people
Instructions
  1. Prepare aromatics by mincing lemongrass. Slice bell peppers into 1 inch slices, along with stalk of green onion. Dice 1/4 of brown or yellow onion. Slice ginger and smash garlic to release oils.
  2. In a small mixing bowl, mix 2 tsp of curry madras powder with 1 tbsp of water. Whisk in 2 tsp of golden mountain seasoning.
  3. Quickly rinse oyster mushrooms under cold water and strain. Using a dry non stick pan, heat over high and sear oyster mushrooms until liquid comes out. Add in 1 tsp of oil, a tiny bit of garlic, and salt to season. Toss and cook for 2-3 more minutes or until golden brown. Let mushrooms rest for a couple of minutes.
  4. Using half a package of rice noodle rolls, cut into thumb-sized pieces. Boil a small pot of water and quickly blanch the rice noodle rolls (30 sec) and strain.
  5. Cook all aromatics for 2 minute on high heat, then add the cooked oyster mushrooms. Place warmed rice noodle rolls into pan of aromatics and toss. Mix in curry seasoning and cook into noodles for another 2 minutes.
  6. Plate with sesame seeds and fresh slices of green onion for garnish.

2 comments on “Curry Rice Noodles

  1. This sounds so delicious and so easy to make. Great pics as usual.

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