Madras Curry Noodles
Elevate your weeknight dinner game with these bold and aromatic Madras Curry Noodles! This fusion dish combines silky egg or rice noodles with the rich flavors of Madras curry powder, creamy coconut milk, and a medley of vibrant vegetables like carrots, red bell peppers, and snap peas. Fragrant additions of garlic, ginger, green chili, and curry leaves infuse every bite with authentic South Indian-inspired warmth, while soy sauce adds a subtle umami kick. Perfectly customizable, you can toss in tender pieces of cooked chicken or tofu for added protein. Ready in just 35 minutes, this quick and comforting meal is garnished with fresh cilantro and a squeeze of lime for a zesty finish. Whether you're craving spice or seeking an exciting twist on traditional noodle dishes, this recipe is your one-stop solution for an effortlessly flavorful meal.
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Recipe Information
Ingredients
- 300 g Noodles (egg noodles or rice noodles)
- 2 tbsp Vegetable oil or coconut oil
- 1 large Onion, thinly sliced
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 medium Green chili, finely chopped
- 10 leaves Curry leaves
- 2 tbsp Madras curry powder
- 0.5 tsp Turmeric powder
- 200 ml Coconut milk
- 1 tbsp Soy sauce
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 100 g Snap peas or green beans, trimmed
- 150 g Cooked chicken or tofu (optional)
- 2 tbsp Fresh cilantro, chopped
- 2 pieces Lime wedges
- 0.5 tsp Salt
- 1 cup Water
Instructions
Cook the noodles according to the package instructions. Drain and rinse with cold water to prevent sticking, then set aside.
Heat the vegetable oil in a large wok or skillet over medium heat.
Add the sliced onion and sauté until soft and golden, about 3-4 minutes.
Stir in the minced garlic, ginger, green chili, and curry leaves. Cook for another minute until fragrant.
Add the Madras curry powder and turmeric powder, stirring continuously to toast the spices for 30 seconds.
Pour in the coconut milk, soy sauce, and water. Stir to combine and let it simmer for 2-3 minutes.
Add the vegetables (carrots, red bell pepper, and snap peas/green beans) to the wok. Cook for 5-7 minutes until the vegetables are tender but still crisp.
If using cooked chicken or tofu, add it to the pan and stir to coat in the sauce.
Add the cooked noodles to the wok and toss well to combine, ensuring the noodles are evenly coated in the curry sauce.
Season with salt and adjust the spice level as needed.
Garnish with fresh cilantro and serve hot with lime wedges on the side for a squeeze of freshness.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 72% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 36.4 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2086 mg | 44% | |
*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.
