Our curry noodle recipe is not only packed with delicious flavors but is surprisingly leftover friendly!
Curry originated from India but has expanded to different parts of Asia – from Japan to Middle East, each of these regions creating their version of curry. One thing in common though, curry is always flavorful since it has different herbs combined together.
We are inspired by the various version of curry and used that as an inspiration to create this curry noodle recipe.
When you hear the word curry, the color yellow probably pops up in your mind. This usually comes from turmeric which is one of the most common herbs added when making curry. However, our recipe doesn’t actually call for turmeric. Instead, we use a handful of cilantro combined with peanut butter and our favorite Chinese bbq sauce (if you’ve seen us do hotpot, you’re probably familiar with this). If that sounds a little odd to you, try it out and you’ll be surprised 😉
We want this curry noodle recipe to be leftover friendly and hence, we decided not to include too much spices but still making sure that the curry is packed with fresh flavors.
And of course, if you want to make everything simpler, you can buy curry powder or curry cubes but hey, where’s the fun in that? (Don’t worry, we don’t judge – we often choose less time consuming options too) Our curry noodle recipe allows you to modify each taste profiles to your preference!
As for the protein, we used leftover pork slices, but if you want to make a vegetarian curry noodle, you can simply add crunchy veggies and tofu! Feel free to include any ingredients you are trying to finish off too (carrots, bell peppers or even cabbage).
The cooking process is also really simple and beginner friendly!
No double frying, no fancy techniques. We use noodles because we love curry noodles (Thai curry noodles are the best!) but rice also works really well 🙂
Enjoy your curry and let us know what you think in the comments section!
Want more leftover recipes? Check out:
ingredients:
curry sauce mix
- 1 tbsp chinese bbq sauce
- 1 tbsp peanut butter
- ½ onion (chopped)
- ½ bell pepper (chopped)
- 2 tbsp cilantro (chopped)
- 1 cup chicken stock
curry noodle
- 1 pack noodle
- 1 tbsp unsalted butter
- 1/3 cup pork slices (any leftover protein works!)
- 1 tbsp greek yogurt
- 1 Thai chili (optional)
- ½ tsp salt (to taste)
- ½ tsp sesame oil
- sesame seeds
- cilantro for topping
steps:
- First, let’s make the curry by adding the Chinese bbq sauce, peanut butter, onion, bell pepper, cilantro and chicken stock to a blender. Then, blend at high speed until mixture is smooth and combined evenly. You might need to pause mid-way and mix the sauce using spatula before blending again.
- Set the sauce aside. Then, boil the noodle according to the directions.
- In a wok or pan, add unsalted butter on medium-high heat. Once the butter is melted and warm, add the pork slices and saute for about 1-2 minutes until brown.
- Next, add the sauce mixture on the wok and the greek yogurt along with salt. Mix the sauce until everything is combined. If you want to add a little heat to the curry, add a thai chili into the sauce.
- Add the cooked noodles on the pan and combine with the curry sauce. Then, add the sesame oil and stir everything again for a minute.
- Turn off the heat and transfer the curry noodle into a bowl. Finally, sprinkle some sesame seeds and top it off with cilantro leafs. Serve and enjoy!
Curry Noodle
Ingredients
Curry Sauce Mix
- 1 tbsp Chinese BBQ sauce
- 1 tbsp Peanut Butter
- 1/2 Onion Chopped
- 1/2 Bell Pepper Chopped
- 2 tbsp Cilantro Chopped
- 1 cup Chicken Stock (substitute vegetable stock for vegetarian version)
Curry Noodles
- 1 pack Noodle
- 1 tbsp Unsalted Butter
- 1/3 cup Pork slices
- 1 tbsp Greek Yoghurt
- 1 Thai Chili optional
- 1/2 tsp Salt to taste
- 1/2 tsp Sesame oil
- Sesame seeds for topping
- Cilantro for topping
Instructions
- First, let’s make the curry by adding the Chinese bbq sauce, peanut butter, onion, bell pepper, cilantro and chicken stock to a blender. Then, blend at high speed until mixture is smooth and combined evenly. You might need to pause mid-way and mix the sauce using spatula before blending again.
- Set the sauce aside. Then, boil the noodle according to the directions.
- In a wok or pan, add unsalted butter on medium-high heat. Once the butter is melted and warm, add the pork slices and saute for about 1-2 minutes until brown.
- Next, add the sauce mixture on the wok and the greek yogurt along with salt. Mix the sauce until everything is combined. If you want to add a little heat to the curry, add a thai chili into the sauce.
- Add the cooked noodles on the pan and combine with the curry sauce. Then, add the sesame oil and stir everything again for a minute.
- Turn off the heat and transfer the curry noodle into a bowl. Finally, sprinkle some sesame seeds and top it off with cilantro leafs. Serve and enjoy!
