Tag Archives: yellow curry

10-Minute Singapore-Style Curried Noodles with Veggies

Singapore style curried noodles with veggies

When I think about my past business trips to Singapore, three things are always in my memory’s highlight reel:

1. Walking through a stunning sun-dappled tunnel of hanging orchids that were so beautiful that they inspired people to burst out in song. (Okay, maybe I was the only one who had a Julie Andrews moment, and maybe people stared at me like I was a serious weirdo nut job, but I like to think that they were singing along with me in their heads).
2. Gleefully wrapping myself in a pile of silk dresses in Chinatown (I am a degenerate silkaholic).
3. The spectacularly delicious array of international foods!

Like the diverse population of the city-nation, Singapore’s food is a glorious pan-Asian blend of exotic flavors and textures. One of my favorite dishes is the meal I’ve recreated for you here: Singapore-Style Curried Noodles with Veggies. The Indian turmeric in the luscious Thai yellow curry paste (which you can find in most Asian food stores or on Amazon) gives this mild curry its distinct golden glow and alluring taste. The creamy coconut milk and fragrant lemongrass remind me of the flavorful Malay influence on Singaporean cuisine. The soba noodles hail from Japan and do a great job soaking up the savory curry sauce. And the vibrant veggies bring it all together to create a multi-cultural harmony of flavor.

And did you see the part about this being a 10-minute meal? Seriously, could it get any better?! Why yes, it can! This simple, delicious and healthy noodle dish is as filling as it is tasty, so carnivores and veg-heads alike will join together to sing the praises of this lovely dish…and not just in their heads!

Look at that orchid! Gum almost fell out of my mouth when I saw it.

Cimeron’s 10-Minute Singapore-Style Curried Noodles with Veggies
Serves: 4
From fridge to table: 10 minutes

3 shallots, chopped
1 jalepeno pepper, sliced in half
1 lemongrass stalk, peeled and finely minced (use only the white part)
1 tbsp yellow curry paste*
1 red bell pepper, seeded and chopped
2 cups fresh asparagus, sliced into 1″ sections
5 shitake mushrooms, stemmed and sliced
1/2 cup coconut milk
1 package (12 oz) fresh soba noodles, or 8 oz dried noodles
2 tbsp tamari sauce (find it beside the soy sauce in your grocery store)
1/2 cup fresh cilantro, chopped

yellow curry paste is available in tins at most Asian food stores. You can also purchase jars of it on Amazon.com. 

Prepare a pot of boiling water for the soba noodles, but don’t cook them until the last second.

In a wok, heat 1 tbsp of a high temperature oil (like grape seed oil) over medium-high. Saute the shallots, lemongrass and jalepeno until the shallots are just starting to turn translucent, about 3 minutes. Add the red pepper and saute for 2 minutes. Add the asparagus, and shitake mushrooms, and stir for 2 minutes. Push the veggies aside to make room in the middle/bottom of the wok, then add the curry paste and heat until it softens, about 30 seconds. Add the coconut milk and tamari sauce to the curry paste and stir together until blended, then mix well with the veggies until they fully coated. Turn off heat and discard the two halves of the jalepeno pepper.

Cook the soba noodles according to the package (for fresh noodles, boil for 1 minute). Drain, then immediately rinse the noodles under cold water, then drain again. Add to the curry/veggie mixture, sprinkle with cilantro and toss well. Serve immediately and enjoy!

Curried Singapore noodles and veggies

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Go MSG-free: Tasty Thai Yellow Curry with Sweet Potato and Chickpeas

Thai yellow curry with chickpeas and sweet potato over millet - YUM!

“Stop goldfishing*,” I tell my husband as he plows through a bag of Doritos that’s roughly the size of a bathtub. “I can’t. They’re addictive!” he pleads as I pry them from his bright orange hands.

(*Goldfishing – [gohld-fish-ing]. Noun. 1. The act of a person who eats non-stop with blatant disregard for the physical limitations of his/her stomach. 2. Stuffing oneself to the point of spontaneous gastric explosion, like a goldfish.)

Really, he can’t stop? C’mon, like an invisible hand is shoving Doritos in his face. Well, after some research, I’ve found that actually, that’s pretty much what’s happening. The makers of the florescent nacho-flavored triangles of doom use a secret ingredient to turn consumers into goldfish: MSG.

MSG-fed lab rat

No, this rat has not swallowed a beach ball. Poor little guy has been fed MSG to make him obese.

Did you know that scientists actually use MSG to induce obesity in lab rats and mice (ironically, so they can test products to ‘cure’ obesity in humans)? In fact, scientists found that when they give MSG to mice, it increases their appetite as much as 40%. When people eat it, it turns us into mindless eating machines. But that’s not its only harmful side effect. There are all kinds of other nasty ailments associated with MSG, including asthma attacks, mood swings, fuzzy thinking, diarrhea, chest pains and headaches. Some scientists are even speculating that it may cause – and exacerbate – autism.

MSG is used as a flavor enhancer and it’s in lots of packaged foods, from chips to salad dressings, sauces to microwave meals. If you spotted MSG on a label, you probably wouldn’t buy the product, right? So those sneaky manufacturers hide MSG behind different names like “autolyzed yeast,” “soy protein isolate,” and “hydrolyzed protein.” For example, Annie Chun’s Soup Bowls contain maltodextrin and yeast extract – both of which are forms of manufactured glutamic acid, the ingredient in MSG (and yet they have the balls to advertise that they’re MSG-free. Campbells does the same. Bastards!) As for Doritos? They don’t even bother hiding it on the label, and the chips are basking in MSG – no wonder John can’t put down the bag! It’s not just in packaged foods, either. Tests found that most chicken, sausage and even parmesan served in restaurants is flavored with MSG. (Yet another great reason for carnivores to convert into vegetarians or vegans!)

The good news is that the antidote is simple: cook healthy foods from scratch to eliminate MSG from your diet (and from that of those you love, especially those who sometimes have goldfish-like tendencies). There are lots of other ways to add flavor than with MSG. One of my favorites is by making meals in the pressure cooker. Cooking under pressure retains the nutrition of food while also amplifying the flavor naturally. And bonus –  you can cook an entire meal from scratch in 15 minutes using the ultra fast pressure cookers, even soups and stews that normally take hours!

Today’s recipe is my take on an incredibly flavor-packed and super healthy Thai-style yellow curry with chickpeas and sweet potatoes. (Special thanks to Lorna Sass and her fabulous “Vegetarian Cooking Under Pressure” cookbook – I’ve altered one of her recipes to give it my own twist). If using a pressure cooker, the gorgeous sweet potato flavor enhanced with yellow curry will be utterly infused into every molecule of coconut milk. It is divine! This has become one of our favorite meals, and it’s quite nutritious. So I don’t really mind if John goldfishes on it. 🙂

I’ve also created a non-pressure cooker version of this recipe for those who don’t have one (but I highly recommend you get a pressure cooker – they are phenomenal and it will become your go-to kitchen tool). Here’s the one I use, which I adore (click on the text and it will take you to Amazon where you can buy it): Fagor Splendid 4-quart Pressure Cooker.

Yummy Thai yellow curry with sweet potato and chickpeas over rice

Yummy Thai yellow curry with sweet potato and chickpeas

Serves: 6
From fridge to table: 20 minutes (if using pressure cooker)

1.5 cups dried chickpeas, soaked overnight (if using pressure cooker. For non-pressure cooker method, see notes below)
2 cans coconut milk
3 cloves garlic, minced
1 medium sweet potato, peeled and cut into 1” cubes (if using pressure cooker. For non-pressure cooker method, see notes below)
1.5 cup tomatoes, chopped
1 inch piece of fresh ginger, peeled and chopped
1 tbsp yellow curry paste* (it’s hard to find in stores, so click here to buy a really yummy one)
½ cup cilantro, minced
½ cup fresh basil, minced
2 tbsp MSG-free tamari soy sauce
a handful of roasted unsalted peanuts, chopped
Cooked rice or millet

For the pressure cooker method:

Drain and rinse chickpeas. In your pressure cooker pan, combine all the ingredients except the basil, tamari, peanuts and rice/millet. Lock lid, then bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 18 minutes. Use the quick-release method (by running cold water over the locked pressure cooker until the pressure comes down all the way). Remove lid, tilting it away from your face to let steam escape. Add the basil and tamari and mix well. Serve atop rice or millet and sprinkle with chopped peanuts.

For the non-pressure cooker method:

Take the unpeeled sweet potato, prick with a fork and microwave until it’s slightly soft, about 5 minutes. Cool a bit, then peel and chop into 1” cubes.

Also, you’ll need to used cooked chickpeas – 3 cups (or roughly 2 cans) will work perfectly well.

In a large, deep sauté pan, sauté garlic and ginger in 1 tbsp of oil over medium heat. Cook until the garlic starts to turn golden, about 3 minutes. Add curry paste, tomatoes, cilantro, coconut milk and chickpeas. Increase heat to high and bring to a boil. Once boiling, add potatoes, then return to a boil. Reduce heat to medium, cover and cook at a low-boil for 12 minutes. To thicken the sauce and infuse more of the sweet potato flavor, break up some of the sweet potato chunks with the back of a fork. Then blend in the basil and tamari, serve over rice or millet and sprinkle with chopped peanuts. Enjoy!