Jamaican Curry Noodles
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
Instructions
- 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.
- 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.
- 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.
- Serve hot. If you like, you can garnish with cilantro, scallions, and wedges of lime.
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.