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Curry Vermicelli Noodles

Updated on August 10, 2017
lizmalay profile image

Apart from cooking, I love traveling. Now, I am homemaker, and cooking is my passion. My expertise is Malay/Asian cuisine.

One of my favorite comfort food is curry vermicelli noodles. Originally I had this idea after saw some leftover vermicelli noodles in the fridge and thinking what can I do with it. It is very simple and quick dish. Most importantly, it has all in one. Spicy, creamy, sweet and sour. Bon Appetite!

The ingredients:

  • Half packet of rice vermicelli noodles
  • Half can of coconut milk
  • A half pound of shrimp (deveined but try not to remove the shells)
  • 5 tablespoons of vegetable oil
  • 2 cups of water
  • 5 tablespoons of curry powder
  • 2 small shallots diced
  • 2 cloves of garlic sliced
  • An inch of fresh ginger root sliced
  • 4 pieces of curry leaves (optional)
  • A tablespoons of tamarind juice
  • 2 seeds of green cardamom
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 whole star anise
  • Salt
  • Scallions for garnishing (optional)
  • Hard boiled eggs (optional)
  • Tomatoes (optional)

Directions:

  1. In a bowl, put some water and soak the noodles for about 20 minutes or until it softens and drain the water.
  2. Heat the vegetable oil in a pan over a medium heat.
  3. First saute the curry leaves, shallots, garlic, green cardamom, cloves, cinnamon stick and star anise.
  4. Add curry powder and continue to stir for 5 minutes.
  5. Add the shrimp, coconut milk, and water and put a lid on. Let it simmer over a medium heat for about 10 minutes.
  6. Add tamarind juice and salt. As usual, don't forget to taste!
  7. The broth should be ready within 5 minutes, take the noodles put in a bowl and pour the broth over it. Garnish with scallions, tomatoes and hard boiled eggs.




© 2017 Liza Ikram

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