curried mushroom noodles – Simple Meal Plans

curried mushroom noodles
serves 1

There are many different noodle types that lend themselves well to ‘kettle cooking’. Look for ‘fresh’ noodles or dried super fine noodles. Things like dried rice vermicelli or cellophane noodles work well. Ramen (2 minute noodles) are another great inexpensive option.

large handful noodles (see note above)
2-3 mushrooms, finely sliced
1-2 teaspoons curry powder
1-2 teaspoons grated fresh ginger
natural yoghurt, to serve

1. Pop your kettle on to boil.

2. Place the noodles in a heat proof container and cover with boiling water. Stand.

3. Slice mushrooms finely.

4. Drain noodles. Add mushrooms, curry powder, ginger and a little salt. Cover with fresh boiling water.

5. Stand for 3-5 minute before serving with yoghurt on the side.

leftover potential?

Will keep in the fridge for a week or so but the noodles will continue to soak up the liquid and their texture will change. Warm up in the microwave or in a small saucepan on the stove top. Best if the yoghurt is added at the last minute.

variations for fun

carnivore – add in a handful of cooked chicken or some salami either instead of or as well as the mushrooms.

fungi-free – replace the mushies with other veg such as snow peas, frozen peas, broccoli, cauliflower, carrots or baby spinach.

gluten-free – use GF noodles such as rice noodles or cellophane (mung bean noodles).

grain-free – replace the noodles with canned chickpeas or lentils.

vegan / dairy-free – serve with coconut cream or coocnut yoghurt instead of the yoghurt.

more substantial – add in some protein in the form of tofu, cooked chicken or a boiled egg.

creamy – add in a few tablespoons of powdered coconut milk or regular powdered milk with the curry powder.

problem solving guide

too watery – next time use a smaller container. For now, you could top up the flavourings with a little more curry powder and ginger. And be generous with the seasonings.

can’t find noodles? – replace them with cooked, drained pasta

too bland – season with a little more salt or try some vegetable or chicken stock powder (bullion powder) or instant dashi.

can’t fit noodles in your container? – soak them first in boiling water to soften and drain before attempting to add to your container.

noodles too crunchy / not cooked – next time try a different, quicker-cooking type of noodle. For now, either allow to stand for longer, or drain and top with fresh boiling water and add more of the curry powder and ginger.

not spicy enough – serve with some chilli oil or dried chilli flakes so you can adjust the chilli heat level to suit your taste.