Curries, Recipes, Stir frys

Stir Fried Curried Egg Noodles with Seafood

I had something similar to these curry flavoured egg noodles in Ranong, Southern Thailand a couple of weeks ago on the way to Koh Phayam and they blew my mind! I’ve been messing around with them since and I think I’ve come up with a recipe that you’re going to love as much as I do. There kind of similar to Singapore noodles but instead of the rice noodles, we’re using fresh, chewy egg noodles.

The mild curry flavour from the curry powder goes so well with the sweet prawns and the soft baby squid. I’ve used Chinese kale, also called Chinese broccoli but if you can’t get your hands on it, you can use a mix of tenderstem broccoli for the crunch and normal kale or spinach as a substitute for the leaves. Bunched spinach (not baby spinach in a pack) from Asian stores would work well in this.

We’re using a generic curry powder so just make sure you buy the best available. Preferably from an Indian grocery shop or the ethnic section of your local supermarket. You can also use garam masala mixed with a little turmeric.

Use whatever prawns you like. I’ve used tiger prawns but king prawns are great, just make sure they’re big! My tip for buying prawns is to go to an Asian supermarket and buy them frozen. You can pick up kilo bags at a great price and just defrost them as you need to use them in a bowl of cold water (this takes around five minutes). When you buy ‘fresh’ prawns at the supermarket fish counter they are ALL defrosted from frozen, they just tell you they’re fresh!

If you can’t find baby squid then just use large squid. Again frozen is fine.

I’m using fresh egg noodles, sometimes called wonton noodles because I love their chewy texture. These have to be blanched for a few seconds in boiling water before frying. If you can’t get hold of these just use any egg noodles you can and follow the instructions on the packet.

Enjoy…….

 

 

Stir Fried Curried Egg Noodles with Seafood
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The mild curry flavour from the curry powder goes so well with the sweet prawns and the soft baby squid in this quick and easy noodle dish.
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Stir Fried Curried Egg Noodles with Seafood
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
The mild curry flavour from the curry powder goes so well with the sweet prawns and the soft baby squid in this quick and easy noodle dish.
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Boil some water in your wok or pan. Add the squid and cook for 30 seconds or until it has curled up. Take out of the pan immediately and put into the ice water to stop it cooking further.
  2. Discard the water, wipe the pan and heat pour in enough oil to coat the bottom of the wok, around two tablespoons. Heat on medium high. Once the oil's hot add the prawns. Cook for a minute each side then set aside. The prawns will continue to cook from the residual heat so you don't want to overcook them.
  3. In the same pan add the garlic, ginger, and chilli. Stir fry for 30 seconds or so until fragrant. you don't want any colour here so if it's burning just take the pan off the heat for a few seconds then go back to it. Add the onions and kale/broccoli stems and fry for another minute. Add the leaves and a splash of water to create some steam and fry for another minute. Add the sugar, soy sauce and white pepper.
  4. Throw in the noodles, prawns, squid and curry powder, turn up the heat and really mix well. Keep it moving so the curry powder doesn't burn. Cook for a minute or so then push all the contents of the pan to one side. Add a little oil to the side of the pan that's now empty and pour in the egg. Scramble the egg (this will happen quickly) and mix through the noodles.
  5. Turn off the heat. Add the spring onion and divide between bowls with the lime halves to squeeze over.
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