Danish Curry Noodles
Dive into a bowl of comforting, flavor-packed **Danish Curry Noodles**, a fusion dish that combines rich, creamy curry sauce with tender egg noodles. This recipe features the velvety smoothness of coconut milk and cream cheese, balanced with the warm spice of yellow curry powder and the subtle tang of Dijon mustard. Sautéed onions and garlic infuse the dish with aromatic depth, while a touch of fresh parsley adds a burst of color and freshness. Perfect for weeknight dinners, this 40-minute dish is easy to prepare and delivers a unique twist on traditional curry recipes. Whether you're seeking a cozy vegetarian option or prefer it with chicken or shrimp, this delightful meal will quickly earn a spot on your regular menu.
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Recipe Information
Ingredients
- 300 g egg noodles
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1.5 tbsp yellow curry powder
- 1 tbsp all-purpose flour
- 400 ml coconut milk
- 200 ml vegetable or chicken broth
- 100 g cream cheese
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
Instructions
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet or pan, heat the olive oil and butter over medium heat until the butter melts.
Add the finely chopped onion and sauté until translucent, about 3–4 minutes.
Stir in the minced garlic and yellow curry powder, cooking for 1 minute until fragrant.
Sprinkle the flour into the pan and mix well. Cook for another minute to eliminate the raw flour taste.
Pour in the coconut milk and vegetable (or chicken) broth slowly, whisking continuously to combine and prevent lumps.
Add the cream cheese and Dijon mustard to the sauce, stirring until the cream cheese melts and the sauce becomes smooth and creamy.
Season the sauce with salt and black pepper, tasting and adjusting as needed.
Reduce the heat to low and let the sauce simmer for 5 minutes, ensuring it thickens slightly.
Add the cooked egg noodles to the pan and toss to coat them evenly in the curry sauce.
Garnish with freshly chopped parsley before serving.
Plate the Danish Curry Noodles hot and enjoy!
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 38.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1049 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
