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.
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.
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 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?
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.
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.
Once everything is seared together, we’ll toss in some fresh, thumb sized pieces, of 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.
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.
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!