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Malaysian Red Curry Noodles

Malaysian Red Curry Noodles

Jun 15, 2023

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:

    • 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.
    • 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:

    • Add the shallot and grated carrots and cook for 5 minutes, turning regularly, until the shallot softens.
    • Add the curry paste and toss to coat. Cook for 1 minute until fragrant.
    • Pour in the water and bring to a boil. Reduce heat and simmer for 10–15 minutes.

    Cook the noodles:

    • 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:

    • 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.
    • Transfer to an ice bath and then peel and cut in half.

    Finish the noodles:

    • 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:

    • 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!
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