Ingredients with Measurements:
- 300g fresh banmian noodles
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 can (400ml) coconut milk
- 1 cup chicken or vegetable broth
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon fish sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the banmian noodles and cook for 3-4 minutes or until tender. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes or until fragrant.
3. Add the curry powder, turmeric powder, cumin powder, and coriander powder. Stir well and cook for another 2-3 minutes or until the spices are fragrant.
4. Pour in the coconut milk and chicken or vegetable broth. Stir well and bring to a simmer.
5. Add the julienned carrot, sliced red and green bell peppers, and fish sauce. Stir well and simmer for 5-7 minutes or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Divide the cooked banmian noodles into serving bowls. Ladle the curry sauce over the noodles. Garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 21g
Carbohydrates: 39g
Protein: 8g
Fiber: 5g
Substitutions for ingredients:
- Banmian noodles can be substituted with any type of noodles.
- Vegetable oil can be substituted with any type of cooking oil.
- Chicken or vegetable broth can be substituted with water.
- Carrots and bell peppers can be substituted with any type of vegetables.
Variations:
- Add chicken, shrimp, or tofu for protein.
- Use red curry paste instead of curry powder for a spicier flavor.
- Add chopped tomatoes for a tangy flavor.
- Use beef broth instead of chicken or vegetable broth for a richer flavor.
Tips and tricks:
- To prevent the noodles from sticking together, rinse them under cold water after cooking and toss them with a little bit of oil.
- Adjust the amount of curry powder to your liking.
- Use fresh vegetables for a brighter flavor.
- Serve with lime wedges for a citrusy kick.
Storage instructions:
Store leftover curry banmian in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover curry banmian in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve curry banmian in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Serve curry banmian with a side of steamed rice or naan bread.
Suggested side dishes:
- Steamed vegetables
- Spring rolls
- Fried rice
Troubleshooting advice:
- If the curry sauce is too thick, add more chicken or vegetable broth.
- If the curry sauce is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure to cook the vegetables until they are tender.
- Store leftover curry banmian in the refrigerator within 2 hours of cooking.
Food history:
Banmian is a type of Chinese noodle that originated in Fujian province. It is typically made with wheat flour and served in a soup or stir-fried with vegetables and meat.
Flavor profiles:
Curry banmian is a savory and slightly spicy dish with a creamy coconut milk base and a blend of aromatic spices.
Serving suggestions:
Serve curry banmian as a main dish for lunch or dinner.
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Region: Singaporean