Quick curried noodles

Name: Quick curried noodles
Yield: Serves 2
Cuisine: Indian recipes
Ingredients: 4 tsp balti curry paste; 2 blocks fine dried egg noodles (about 140g); 4 cherry tomatoes, halved; 4 tbsp frozen peas; 2 fresh curry leaves

Easy
February 2006

Easy
February 2006

Serves 2
Ready in 10 minutes

Easy and ready in just 10 minutes, these quick curried noodles are perfect for dinner when you don’t have much time.

Dairy-free recipes
Vegetarian recipes

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Ingredients

4 tsp balti curry paste
2 blocks fine dried egg noodles (about 140g)
4 cherry tomatoes, halved
4 tbsp frozen peas
2 fresh curry leaves

Ingredients

4 tsp balti curry paste
2 blocks fine dried egg noodles (about 140g)
4 cherry tomatoes, halved
4 tbsp frozen peas
2 fresh curry leaves

Method

Bring 600ml water to the boil in a medium saucepan. Stir in the curry paste and add the noodles. Cook for 2 minutes, stirring to separate the noodles.
Stir in the tomatoes, peas and curry leaves, if using, and cook for 2-3 minutes, or until the noodles are tender. Serve in bowls and eat immediately.

Method

Bring 600ml water to the boil in a medium saucepan. Stir in the curry paste and add the noodles. Cook for 2 minutes, stirring to separate the noodles.
Stir in the tomatoes, peas and curry leaves, if using, and cook for 2-3 minutes, or until the noodles are tender. Serve in bowls and eat immediately.