Curried Coconut Masala Noodles
Often following crazy busy phases are those catch up busy phases. Catch up busy phases are when you are catching up on all things sort of fun. Semblances of me time. That is when meals like these Curried Coconut Masala Noodles come in handy. These noodles are brothy, spicy, creamy, limey and get done in under 30 minutes. So, yes, this is why they rank high on my list of what I love comfort foods.
My Story About Coconut Curry Masala Noodles
There is a little bit of chopping involved, and some grinding of fresh spices. If you feel so inclined, you can try one of these. As with all things brothy, it is all about the broth. So, despite the simplicity, this broth packs a lot of flavor. Clean ingredients and lots of ginger and lime. You can certainly up the ante with more vegetables, some shrimp if you feel like. It is a naturally gluten free and vegan broth. So, you can keep it that way depending on your choice of noodles.
How to Enjoy the Coconut Curry Noodles
Me, I like to top them with an egg. The kind that is fried until the edges are nice and crisp. All I need is a large bowl of these noodles to beat the chills. Ending the day with these and watching this is my kind of wind down. Please tell me that I am not the only one still binging on Netflix. Hey, for the most part I am still stick to the basics. Finish off with a lot of fresh lime juice and cilantro and all the herbs you have on hand.
If you like noodles as much as I do, you can try my,
Spiced Easy Maple Garlic Noodles
Singapore Curry Noodles -Instant Pot
I cannot believe that it is March already. Happy COVID anniversary to anyone who is tracking. Honestly, it is difficult to believe that we have been this way for almost a year now. In some ways, we have become more used to things. Just waiting and watching for that coveted shot.
And so, here is a good bowl of noodle soup for you.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A gorgeous bowl of creamy tangy noodle soup. The egg makes a perfect topping for these coconut masala noodles.
Ingredients
- 2 tablespoon coconut oil
- 1 tablespoon minced ginger
- 1/2 teaspoon turmeric
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 3/4 cup coconut milk
- 2 cup water
- 1 bell pepper thinly sliced
- 10 ounces dried noodles
- Chopped cilantro
- 1/4 cup fresh lime juice
- 2 tablespoons coconut oil
- 1 egg per person
Instructions
- Heat the oil in a heavy bottomed pot. Add in the minced ginger and sauté for 30 seconds. Add in the cumin and coriander and mix well.
- Add in the soy sauce, salt and the coconut milk and bring to a simmer. Add in the water and simmer for 10 minutes. Add in the bell pepper and simmer for 2 minutes.
- Add in the noodles and cook until soft (about 3 to 4 minutes) depending on your noodles.
- Stir in the lime juice and cilantro.
- Place in 4 serving bowls. If add the eggs. Heat the oil in a skillet (allow about 1 teaspoon per egg), heat for 1 minute and crack in the egg. Allow the egg to cook until the sides are crisp around the edges. Place over each bowl of soup.