Recipe from: Kylie Perrotti
Kylie Perrotti is the founder of Tried & True. She develops easy, elegant recipes with a focus on highlighting products from artisanal, small-batch food makers.
This Malaysian red curry noodle recipe is a perfect quick vegetarian dinner recipe. With the help of Grumpy Ginger’s Malaysian red curry paste, you only need about 30 minutes for a quick, tasty dinner!
Prep Time: 10 mins | Cook Time: 20 mins | Serves: 4 |
Ingredients
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon neutral oil
- 1 shallot, peeled and sliced
- ¾ cup grated carrots
- 1–2 tablespoons spicy Malaysian red curry paste
- ½ cup water or a 7-ounce can coconut cream
- 12 ounces dry noodles such as rice, udon, soba, or ramen
- 4 eggs
- Microgreens, sliced scallions, or minced cilantro, for serving
- Black sesame seeds, for serving
- Salt and pepper to taste
Instructions
Cook the mushrooms:
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Place a skillet on the stove over medium-high heat. Add the sliced mushrooms and cook, turning occasionally, for 8–10 minutes or until all excess water has been released and evaporated. Season with salt and pepper.
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Add the oil to the skillet and let the mushrooms sizzle for 1–3 minutes until crisp and golden brown.
Sauté the carrots and shallot:
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Add the shallot and grated carrots and cook for 5 minutes, turning regularly, until the shallot softens.
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Add the curry paste and toss to coat. Cook for 1 minute until fragrant.
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Pour in the water and bring to a boil. Reduce heat and simmer for 10–15 minutes.
Cook the noodles:
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Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Transfer them to a sieve using tongs or a spider strainer, and then rinse under cold water.
Boil the eggs:
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Add the eggs to the boiling water and cook to your desired doneness, 6 minutes for soft-boiled or a little longer for jammy eggs.
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Transfer to an ice bath and then peel and cut in half.
Finish the noodles:
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Turn the heat on the sauce to medium-high. Add the noodles and toss to coat, adding more water if needed. Turn off the heat.
To serve:
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Divide the noodles between shallow bowls. Place an egg on each dish and arrange the microgreens around the egg. Serve with black sesame seeds. Enjoy!