Yellow Curry Stir Fry Noodles- JSL Food Bloggers Recipe Challenge
 
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Asian
Serves: 3
Ingredients
For the yellow curry paste
  • 1 whole garlic
  • 2 inch piece ginger
  • ¼ onion
  • 1 inch fresh turmeric or ½ tsp turmeric powder
  • 2 tbsp fresh cilantro
  • 1 tsp ground coriander
  • 1 tsp salt, or to taste
  • 1 lemongrass stalk (I buy mine at sprouts or whole foods)
  • 1-2 tbsp sambal oelek
  • 1 tbsp lemon juice
  • 1 tbsp curry paste
  • few drops of fish oil (optional)
For stir fry
  • 1.5 lbs chicken thighs chopped into bite sized pieces and marinated in the curry paste
  • 2 tsp sesame oil
  • 2 tbsp vegetable oil
  • 4 cloves garlic, thinly sliced
  • 2-3 green chillies, finely chopped
  • 1 beaten egg with a pinch of salt and pepper
  • 1 cup sugar snap peas
  • 1 red bell pepper, chopped into strips
  • 1 tsp honey
  • salt and pepper, to taste
  • 1 tsp chilli sauce/sambal oelek
  • 1 tsp vinegar
  • 1 tsp soy sauce
  • few broccoli florets
  • ¼ cup corn
  • 2 packets JSL Udon noodles
  • 2 tsp curry powder
  • Scallions, for garnish
Instructions
For the yellow curry paste (can be made and kept for a week):
  1. Preheat oven at 350 F.
  2. Put the onion in a foil covered pan. Drizzle with some oil. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil. Cut the pointy tops off the head of garlic so the cloves are partially exposed. Drizzle with oil, and wrap the head of garlic in foil. Bake for 15 minutes. Remove the ginger (it should be soft) and increase the temperature to 400 F. Roast the onions and garlic for another 30 minutes until golden brown and very fragrant.
  3. Grind the roasted ingredients, sambal oelek, salt, turmeric, lemon grass, ground coriander, mild curry powder, fresh cilantro leaves. Make paste.
  4. Marinate the chicken pieces in the aste at least for an hour, or overnight.
  5. In a wok, or big enough skillet, heat 1 tsp oil. Add the beaten egg and swirl it around to form a thin layer omelete. Let cook. Remove and cut in strips.
  6. Soak the pre cooked Udon noodles in some hot water, according to packet instructions and drain water out.
  7. In the same pan/wok, add 2 tbsp oil and heat over high heat. Add the garlic let cook for a few seconds until light brown. Add the chicken pieces, and cook for 5-8 minutes browning them. Once brown, add the green chillies. Add the vegetables when you feel the chicken needs another 2-3 minutes left to cook. Add the broccoli, snap peas, corn (if using), bell pepper and cook on high for another 1-2 minutes. Add the curry powder and the sauces. Mix. Add the noodles and stir everything together. Check seasoning. Remove from heat and add in the honey and mix together.
  8. Serve immediately garnished with scallions.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/08/14/yellow-curry-stir-fry-noodles/