Curry-Spiced Noodles

We rarely eat noodles but every now and again it is nice to have.  We probably haven’t had any noodles in the last year.  I had heard of the [amazon_link id=”B004CLCEDE” target=”_blank” container=”” container_class=”” ]miracle noodles[/amazon_link] or [amazon_link id=”B002GDH5Y8″ target=”_blank” container=”” container_class=”” ]shiratake noodles[/amazon_link], but didn’t really research it too much since they were made of potato starch.  I did look for them once or twice at our local Asian grocery, but they were made of soy which isn’t in our menu!

However, thanks to a friend I was notified that there were [amazon_link id=”B002GDH5Y8″ target=”_blank” container=”” container_class=”” ]shiratake noodles[/amazon_link] in the local Asian grocery, just in a different location than I had been looking.  I found them!  They were about $2.70ish for a 16 oz bag.  If you aren’t familiar with these, they come in a bag of water “pre-cooked” or I guess they don’t need to be cooked. There are two different types offered here: regular and with seaweed.  The seaweed version is a little grey in color, but we really like the flavor of them.

I just drain off the water, let them dry and then warm them slightly in a dry frying pan.  For this dish I just added them at room temperature at the end of the dish.  It turned out fantastic!  We really liked them a lot and I have another bag in the fridge!  We probably won’t have them very often, but it is nice for a treat!

This recipe is taken from Cooking Light magazine in the 2011 January/February issue.  I followed it pretty closely and made a few changes which I’ve included below.  The hands on time is only about 20 minutes and it took about 45 minutes to make in total and makes about 4 servings.








Curry-Spiced Noodles

16 oz [amazon_link id=”B002GDH5Y8″ target=”_blank” container=”” container_class=”” ]Shirataki noodles[/amazon_link] warmed or room temperature drained and dried
4 tsp coconut oil, divided
2 cups julienne-cut carrot
2 cups julienne-cut red bell pepper
1 cup julienne-cut green bell pepper
4 cups thinly sliced shitake mushroom caps (about 8 oz)
3 TBSP chopped peeled fresh lemongrass
1 TBSP grated peeled fresh ginger
1 TBSP red curry paste
2 tsp ground cumin
1 tsp ground turmeric
8 garlic cloves
1 cup vegetable or chicken stock
½ cup water
2 tsp soy sauce (we use [amazon_link id=”B001AYEUH4″ target=”_blank” container=”” container_class=”” ]Tamari[/amazon_link] since it is gluten free and aged soy)
¼ tsp sea salt
3 green onions
1/3 cup cilantro leaves
¼ cup chopped dry-roasted, unsalted cashews


Drain and allow shiratake noodles to air dry while cooking rest of dish.  Set aside.

Heat a large skillet or wok over medium-high heat.  Add 2 tsp coconut oil to pan swirl to coat.  Add carrot to pan; sauté 2 minutes.  Add bell peppers; sauté 2 minutes. Remove carrot mixture from pan.

Heat the remaining 2 tsp coconut oil in pan over medium-high heat.  Swirl to coat.  Add mushrooms; sate for 2 minutes.  Add lemon grass and next 5 ingredients (through garlic); cook for 1 minute, stirring constantly.  Add broth, ½ cup water, tamari sauce, and salt.  Bring to a boil; cover, reduce heat, and simmer for 2 minutes or until slightly thick.  Add noodles, carrot mixture, and onions; cook for 2 minutes, tossing to combine.  Divide noodle mixture evenly among 4 bowls; top with cilantro and cashews.

This is a great vegetarian dish, but you could easily add chicken or beef or even fish to the dish without a problem and I’m sure it would still taste great!  If you’ve tried this or once you do, please let me know what you think and if you’ve made any changes or upgrades!


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