Jamaican Curry Noodles

I was fascinated with the flavor of my Jamaican Curry Powder, and after playing with it all morning, I was hungry. So I came up with this fast noodle dish to use some of the new curry powder mixture.

This is a good clean out your fridge recipe, as you can use any vegetables you have sitting around in the fridge. You can also use any noodle you have on hand. I used rice noodles, because they just require soaking in hot water which you can do while you cut up your vege’s. If you’re like me, and have ready cooked noodles in your pantry you can use them also. I like to keep packages of Udon in my cabinet. You just open the package and throw them in the pan. I like these for when I feel lazy, they are one of the few ready made ingredients I use, and they are really good. Find them in your grocer’s Asian section.

This is also a one pot meal, I have a really cool pot that allows me to cook small amounts of pasta in it, and then use it as a sauce/saute pan. So there is minimal clean up! You can make the sauce in the pot you use to cook the pasta. If you use ready cooked noodles, you can just use a skillet.

Print Recipe
Jamaican Curry Noodles
Jamaican Curry Noodles
Servings
Ingredients
  • 4-6 oz Noodles Use any kind, ramen, spaghetti, soba, udon, rice. The amount depends on how hungry you are!
  • 1 tbsp Canola Oil
  • 1 clove Garlic minced
  • 1 inch ginger, minced
  • 2 -3 tsp Jamaican Curry Powder
  • 2 cups Cut up vege's I used scallions cabbage, carrots, sweet peppers, and celery.
  • 1/2 pkg Tofu, cut into cubes Substitute any kind of protein you like, or omit for an all vegetable dish
Sauce Ingredients
  • 2 tbsp soy sauce
  • 3/4 cup Vegetable or chicken broth
Servings
Ingredients
  • 4-6 oz Noodles Use any kind, ramen, spaghetti, soba, udon, rice. The amount depends on how hungry you are!
  • 1 tbsp Canola Oil
  • 1 clove Garlic minced
  • 1 inch ginger, minced
  • 2 -3 tsp Jamaican Curry Powder
  • 2 cups Cut up vege's I used scallions cabbage, carrots, sweet peppers, and celery.
  • 1/2 pkg Tofu, cut into cubes Substitute any kind of protein you like, or omit for an all vegetable dish
Sauce Ingredients
  • 2 tbsp soy sauce
  • 3/4 cup Vegetable or chicken broth
Jamaican Curry Noodles
Instructions
  1. Get a pot of water on to cook for the noodles. Cook until al dente. They will cook a bit more in the sauce. While this is happening, mix the sauce ingredients in a small bowl and prep your vegetables. Once they are ready, the pasta should be done. Follow package instructions. If using rice noodles, they usually just require soaking in warm water. Drain and set aside.
  2. Heat the pot back up over medium high heat, and add the oil. Saute the garlic, ginger and curry powder for just a quick half minute, then add your protein, if using. Saute until browned and almost cooked.
  3. Add all the vegetables and stir and cook until they start to soften. You don't want to over cook anything. Add the sauce and bring to a boil. Add in your noodles, mix and cook for about a minute to meld flavors and heat through. The noodles should soak up most of the sauce, if it's too saucy, let it sit a couple minutes before serving.
  4. Serve hot. If you like, you can garnish with cilantro, scallions, and wedges of lime.
Recipe Notes

Cut the vegetables approximately the same size so they will cook evenly. The same goes for proteins, make sure they are sliced thinly if using chicken or beef, so your curry powder and garlic don't burn when you are cooking them.

If you haven't made my Jamaican curry powder, you can find the recipe here.

Share and Enjoy !

0Shares
0 0

Add a Comment

Your email address will not be published. Required fields are marked *