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  Angel hair pasta 4 Ounce, dried (Thin Pasta)
  Corn oil 13 Teaspoon
  Egg 1 Large, lightly beaten
  Onion 1 Medium, halved and cut into thin slivers
  Curry powder 1 Tablespoon (Best-Quality)
  Red bell pepper 1 , stemmed, halved lengthwise, seeded, each half sliced crosswise into 1/4-inch strips
  Medium shrimp 1 Pound, peeled and deveined
  Mung bean sprouts 2 Cup (32 tbs) (Fresh)
  Scallions 2 , thinly sliced on the diagonal (3 Inches Green Left On)
  Fresh basil leaves 1⁄4 Cup (4 tbs), slivered (For Garnish)

1) Allow a large pot of water to come to a boil.
2) Add in 1 tablespoon corn oil and pasta and cook the pasta until it just becomes soft, draining well, when done.
3) Rinse the pasta under cold running water and then drain again.
4) Transfer the pasta to a bowl and keep aside.

5) For the omelette, take a 10-inch non-stick skillet and heat 1 teaspoon oil in it over medium-high heat.
6) Rotate the pan so that the oil coats the entire pan bottom.
7) Into the center of the skillet, pour the beaten egg when the oil sizzles slightly and rotate the pan so that the egg coats the bottom.
8) Cook the omelette for 1 minute and then release it from the sides of the pan using a spatula.
9) Toss it over gently and then cook for 30 seconds more.
10) Transfer the omelette to a plate and slice it into 1/2-inch-wide strips.
11) Cover the omelette strips and keep them aside.
12) In a wok, over medium-high heat, heat the remaining 3 tablespoons of oil.
13) Sauté onion in it for about 3 minutes when the oil sizzles slightly, until they are just wilted.
14) Spoon over curry powder and again cook the onion, stirring, for 1 minute.
15) Stir in red pepper strips and fry them for about 2 minutes until they are slightly softened and the curry coats the vegetables well.
16) Mix in shrimp and sauté the mixture for about 2 minutes until the shrimp are just cooked well.
17) Stir in 1 cup of the bean sprouts, the scallions, and cooked pasta.
18) Lower heat to medium and toss the pasta gently from the bottom to mix it well with the other ingredients.

19) Take 6 to 8 shallow pasta bowls and divide the noodles evenly between them.
20) Serve the dish warm or at room temperature after garnishing with the omelette strips, remaining 1 cup bean sprouts, and the slivered basil leaves.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 224 Calories from Fat 92

% Daily Value*

Total Fat 10 g16%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 112.6 mg37.5%

Sodium 97.5 mg4.1%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2.5 g9.9%

Sugars 3.5 g

Protein 16 g31.2%

Vitamin A 14.6% Vitamin C 46.2%

Calcium 5.6% Iron 15.1%

*Based on a 2000 Calorie diet

Malay Curried Noodles Recipe