Curry Glass Noodles Recipe

Glass noodles: These translucent noodles are made from mung bean starch and have a unique, chewy texture.

Vegetable oil: Used for sautéing the onions and garlic, it helps to bring out their flavors.

Onion: Adds a sweet and savory base to the dish.

Garlic: Provides a pungent, aromatic flavor that complements the curry.

Curry powder: A blend of spices that gives the dish its distinctive taste.

Coconut milk: Adds a rich, creamy texture and balances the spices.

Soy sauce: Adds a salty, umami flavor to the sauce.

Mixed vegetables: A variety of chopped vegetables that add color, texture, and nutrients.

Lime: Adds a fresh, tangy finish to the dish.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of heat and depth to the flavor profile.

When sautéing the onion and garlic, make sure to cook them until they are golden brown and fragrant. This will enhance the overall flavor of the dish by bringing out the natural sweetness of the onion and the aromatic qualities of the garlic.

• glass noodles - Substitute with rice noodles: Rice noodles have a similar texture and are widely available, making them a good alternative.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the curry.

• onion - Substitute with shallots: Shallots provide a milder, sweeter flavor that works well in curry dishes.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor.

• curry powder - Substitute with garam masala: Garam masala offers a different but equally rich blend of spices that can enhance the dish.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, less creamy alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• mixed, chopped vegetables - Substitute with frozen mixed vegetables: Frozen mixed vegetables are convenient and often contain a variety of vegetables.

• lime - Substitute with lemon: Lemon provides a similar acidic brightness to the dish.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute.

• Allow the curry glass noodles to cool completely before storing. This helps prevent condensation, which can make the noodles soggy.
• Transfer the cooled noodles to an airtight container. If you have multiple servings, consider using individual containers for easier reheating.
• Store the container in the refrigerator. The curry glass noodles will stay fresh for up to 3-4 days.
• For freezing, place the cooled noodles in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. Curry glass noodles can be frozen for up to 2 months.
• When ready to eat, thaw the noodles in the refrigerator overnight.
• Reheat the curry glass noodles in a pan over medium heat, adding a splash of coconut milk or vegetable broth to restore moisture.
• Alternatively, you can reheat in the microwave. Place the noodles in a microwave-safe dish, cover, and heat in 1-minute intervals, stirring in between, until thoroughly heated.
• Garnish with fresh lime wedges before serving to revive the flavors.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of coconut milk to prevent sticking.
  3. Add the leftover curry glass noodles to the skillet.
  4. Stir occasionally, ensuring the noodles are evenly heated. This should take about 5-7 minutes.
  5. If the noodles seem dry, add a little more coconut milk or a splash of water to rehydrate them.

• Microwave Method:

  1. Place the leftover curry glass noodles in a microwave-safe dish.
  2. Add a splash of coconut milk or water to keep the noodles moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Microwave on medium power for 1-2 minutes.
  5. Stir the noodles and check the temperature. If needed, continue microwaving in 30-second intervals until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover curry glass noodles in an oven-safe dish.
  3. Add a splash of coconut milk or water to keep the noodles from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming basket.
  2. Place the leftover curry glass noodles in a heatproof dish that fits in the steamer.
  3. Steam for about 5-7 minutes, or until the noodles are heated through.
  4. Stir occasionally to ensure even heating.

• Sous Vide Method:

  1. Place the leftover curry glass noodles in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and cook for about 20-30 minutes.
  4. Remove from the bag and serve immediately.

• Pot: Used to cook the glass noodles according to package instructions.

• Colander: Used to drain the cooked glass noodles.

• Frying pan: Used to sauté the onion and garlic, and to cook the curry sauce and vegetables.

• Wooden spoon: Used to stir the ingredients in the frying pan.

• Knife: Used to slice the onion and chop the vegetables.

• Cutting board: Used as a surface for slicing the onion and chopping the vegetables.

• Measuring spoons: Used to measure the vegetable oil, curry powder, and soy sauce.

• Measuring cup: Used to measure the coconut milk.

• Tongs: Used to toss the glass noodles with the sauce in the frying pan.

• Serving bowl: Used to serve the finished dish.

• Lime squeezer: Optional, used to squeeze lime wedges over the dish for garnish.

Pre-cook the noodles: Cook the glass noodles in advance and store them in the fridge until needed.

Use pre-chopped vegetables: Buy mixed vegetables that are already chopped to save prep time.

Ready-made curry powder: Use store-bought curry powder instead of making your own blend.

Minced garlic in a jar: Use pre-minced garlic from a jar to cut down on chopping time.

One-pan cooking: Cook everything in one frying pan to reduce cleanup time.