Curried Mie Noodle Stir-Fry
Here comes your basic curry stir-fry recipe. This meal packs curry goodness, crisp broccoli, cashew crunchiness and mie noodles, resulting in a fast dinner thrown into your wok.
Ingredients (2 servings):
canola oil, 1-2 tbsp.
garlic, 2 cloves (leave one whole, finely dice the other)
ginger, about 3/4 inch, finely diced
curry powder, 2 tbsp.
thai curry powder, 3 tsp.
broccoli, 1/2 (cut into florets)
soy sauce, 3 tbsp.
mie noodles, 1 cup
chili, 1/4 tsp. (or more, if you want it a little more spicy)
salt, 1 tsp.
1/2 cup water
cashews, 1/2 cup
1. Heat the canola oil in a wok. Add the garlic and ginger and sauté for a minute or two. Then add the spices (curry and thai curry) along with the broccoli. Sauté for another 2-3 minutes, on medium heat, careful not to burn anything. Then add water, soy sauce, chili, salt and cayenne pepper. Put the lid on the wok (if you happen to have a wok with a lid, otherwise just leave it open on low heat) and let simmer for 5-10 minutes, until the broccoli is tender.
2. Meanwhile boil water for the noodles, throw them in once it’s boiling, put the lid on and set aside for about 5 minutes. The noodles should be done by then, and you can gently mix them with a fork.
3. Drain the pasta and add to the wok along with the cashew nuts, stir well, and taste for salt and pepper. Done!