Tonight I experimented with Curried Noodles. It was inspired by Jamie Oliver's Ham & Egg Curried Noodles in his new book 5 Ingredients, and Singapore Noodles. It was also a chance to use up some leftover Brussel sprouts, carrots, and turkey. But this dish could easily be done with just carrot and cabbage, the meat could be left out, replaced with egg, and vegans could leave out both egg and meat.
4 nests of medium egg noodles
1 large handful leftover roast turkey, chicken, beef or pork
1 large carrot, grated
1 handful of Brussel sprouts, cabbage or leafy greens
1 small onion
2 cloves of garlic
1 cm root ginger
1 tbsp curry powder
4 tbsp soy sauce
2 tbsp sunflower oil
Cook the noodles according to the instructions on the packet. Once cooked, rinse in cold water and leave in a pan on cold water.
Thinly slice the Brussels, onion, garlic, grate the carrot, finely dice the ginger, and cube the meat if using.
Heat the oil in a wok or large frying pan over a high heat. Add the garlic and ginger, stir, then add the onion, stir again, then add the rest of the vegetables. Keep stirring and then add the meat when the vegetables look like they have started to wilt a little.
Add the noodles to the wok straight from the pan, reserving the cooking water, and the curry powder. Add half a mug of cooking water and the soy sauce. Mix thoroughly and heat through. Serve immediately.
Facebook: Sun Hill Makes & Bakes