Packed with delicious flavor, this Curry Noodle Stir-Fry is a super quick, #meatfree meal for any night of the week!
Do you ever have difficulty concentrating on one subject? I mean, I cook. That’s my thing. Well, my MAIN thing. But, I also crochet and knit. I have a decent stash of yarn, but I haven’t really knit or crochet anything worth mentioning in a while. Why not? Well, I’m busy researching, writing, and cooking recipes.
Then there’s the part of me that wants to get back into sewing. Did you know I sewed my first wedding dress when I married Mr. Wrong? Granted, it wasn’t a traditional wedding dress, but still. I made my wedding dress. I’ve made cute plaid jumpers, costumes, curtains. I used to be decent at sewing with my little basic back and forth machine.
Then there’s the part of me that wants to do half the projects on hometalk or want to do my own version of flea market flip. I’ve salvaged a lamp or two in my day, but I’ve never made anything from something I found or purchased. I’m inspired to, though! Have you seen some of the benches they made on that show! GENIUS!
Now, the hubs and I have a house and I want to do SO MUCH! Like, make a hall cubby with a shelf for our mittens, hats, and what not. You know, a place where we can hang the coats we use often and de-clutter some of the tiny hall closet. One that’s batten or has decorative molding on it. You know what I mean, right?
And I’m pretty handy with some tools. I made some plate holders similar to these. From scratch. And I stained them, too! You see, the first Christmas the hubs and I were together, he bought us some GORGEOUS dinnerware from Crate N Barrel. They.are.gorgeous! A nice eggshell rim with platinum trim. SO pretty. But, no dish holders would hold them! The plates are big, the soup bowls are deep, and the serving ware is just oversized. Nothing we could find commercially would work.
I said we should just make some. The hubs said, “You can’t make those.” Okay. Don’t tell me I can’t do something I know I can do. So, I set out to prove the hubs that I COULD Make some that work. I measured the depths of the bowls, height of the plates, and set out to chop some wood and drill some holes. Granted, they weren’t perfect. I have some issues with the holes of a few and the dowels busted, but they worked! And they looked decent. If I had made version 2.0 they would have been perfect! And they cost just a few dollars to make.
What’s this got to do with this recipe? Nothing. Nothing at all.
This is a vain attempt at sharing part of me so that you, my dear readers, can learn a little more about me. I’m a creative, crafty person who just has difficulties picking a craft. I could so turn a whole bedroom into a craft room if the hubs would let me, but that ain’t happening.
So, I stick to food. It’s the one thing that grounds me. It’s the one thing that I can always rely on, go to, express myself in a way I can’t with other creative outlets. I can knit, but from a pattern. I can’t CREATE a pattern. I can sew, but…ditto. And woodwork? Sort of. But food? There’s always a need for food. Always a need for delicious recipes to feed my small family.
Food nourishes me not only in body, but in soul, spirit, and, well, everything! My history, my family, my heritage, my memories; almost all revolve around food. Best birthday? French restaurant with the now hubs in NYC. Christmas? Well, that one’s the Christmas we got engaged.
Okay, enough about me. I should probably tell you about this recipe. I mean, you know I’m addicted to anything that has curry in it, right? It’s so good. I could eat it every day. The aroma fills the kitchen as you cook up this quick meal. The noodles take about 20 minutes to rehydrate, which is perfect for you to chop your veggies and sauté them.
The sauce is full of delicious, curry flavor with a kick from the black pepper. At least in my curry powder it is. It’s full of black peppery delicious heat. Not like cayenne or red pepper that’s a bite, but that warm heat the creeps up on ya.
Then there’s the tender vegetables and rice noodles. I’m loving these rice noodles more and more. I can plop them in a bowl of hot water, chop some veggies and meat, and then toss it all together with a broth mixture to finish cooking the noodles. This broth mixture had the curry powder and turmeric for more yellow coloring. But you can easily use any broth mixture you want! This week, I did a taco seasoning broth for a Tex-Mex pho! That recipe is still in the development stage. Stay tuned.
- 8 ounces rice noodles
- 1 1/2 cup vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 cup thinly sliced onions
- 1/2 cup shredded carrots
- 1/2 cup sliced celery
- 14 ounces baby corn, drained
- 1/2 cup sliced green onion
- Place the noodles in a large mixing bowl and cover with hot water. Allow to sit 20 to 30 minutes.
- Combine the vegetable broth with the curry powder and turmeric and stir with a whisk. Set aside.
- Place a large skillet coated with cooking spray over high heat. Add the garlic and ginger and stir until fragrant.
- Stir in the onions, carrots, and celery and cook until they begin to soften; about 5 to 7 minutes. Stir in the baby corn and cook until heated through.
- Drain the noodles and toss with the vegetables in the pan. Pour the broth mixture over the noodles and bring to a boil. Reduce heat and simmer until the noodles are cooked through and have absorbed most of the sauce.
- Serve garnished with the green onions.