I got this recipe off 28 cooks. It was just ok, but I may make it again and substitute Thai red curry paste for the curry powder. The curry paste may give this dish the wow flavor I was hoping for. There’s nothing wrong with this recipe, it just didn’t wow us.
Ingredients:
- 8 oz. cooked linguine
- 1 TBSP sesame oil
- 1 TBSP canola oil
- 1 TBSP ginger, julienned
- 3 garlic cloves, minced
- 1 TBSP curry powder
- 1/2 tsp brown sugar
- 3/4 cup vegetable broth
- 1 c. carrots, matchsticks
- 1.5 cups bell pepper, julienned
- 1 c. mushrooms, sliced
- 1 c. bean sprouts
- 1/2 cup green onions, sliced
- 2 TBSP soy sauce
- 1 TBSP fresh cilantro, minced
Directions:
- Toss cooked noodles with sesame oil and set aside
- Heat canola oil over medium high heat. Saute ginger and garlic for 30 seconds. Add curry and sugar, saute for 15 seconds. Stir in broth and bring to a boil. Add carrots, peppers, and mushrooms. Cook for 1 minute, then cover and cook an additional minute. Add sprouts and green onions, cook 1 minute uncovered. Add noodles and soy sauce, cook 2 minutes. Add cilantro, mix well, and remove from heat.
- Serve hot and enjoy.
Curried Lo Mein:
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