If curry and noodles have always been a combo you would grab from a pot noodle, then it’s time you try this homemade version. However, to rekindle my love for curry flavoured noodles, I recently came up with this coconut curry ramen that Kevin quickly became so fond of that he insisted on making the recipe demonstration. As for flavouring, a tablespoon of a good miso paste diluted in some hot water to make a tasty broth usually do the trick for a quick-fix. In fact, we like all the King Soba range of noodles. When we are short of time though, these organic sweet potato and buckwheat (soba) noodles or some rice noodles fit the bill. That being said, it does not mean that we no longer eat noodles. Cooking as far as possible from a selection of wholesome ingredients, I selectively choose my “junk” convenience food to include a few that do pose reasonable nutritional value, except for the once-in-a-while odd occasion. Not for the below par nutritional aspect though, but funny enough, I have no time for instant curry ramen! Most of my time is spent devising new recipes and improving my existing ones that convenience food, especially with a nutritional profile ranging from low to naught, find little room on the menu. Nowadays, these precooked dried noodle blocks with the unapologetic MSG-laden seasonings are practically nonexistent in my pantry. It was only later when I was a university student living on my own that I occasionally had recourse to the convenience of seasoned instant noodle soup - curry flavour used to be my go-to choice. My mum always saw to it that we never indulged on these junk food - she would always remind us of how nasty and non-nutritious these noodles were. To be honest, I was never much a fan of them. The days of instant noodle, pot or packaged, are long gone at our place. This elaborate filling bowl comes ready in just about 40 minutes. Step up from your curry flavoured instant or pot noodle with this hearty coconut curry ramen noodle soup with crispy seared tofu, medley of vegetables, enoki mushrooms and chayote/daikon radish dumplings.
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