Curried Noodles is a traditional Kenyan recipe for a classic dish or accompaniment of curried noodles and vegetables in a peanut butter and tomato base. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Curried Noodles.
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Noodles, being cheap, have become a staple throughout Africa. This is a classic vegetarian dish from Kenya for a curry of noodles and vegetables in a peanut butter and tomato base that can be served as a meal in its own rice or presented as an accompaniment to grilled meats or vegetables.
Ingredients:
150g (1/3 lb) dried wholewheat noodles
2 tsp vegetable oil
1 red bell pepper, halved seeded and thinly sliced
1 carrot (about 90g), cut into matchsticks
1 tbsp finely chopped ginger
3 garlic cloves, finely chopped
1 chilli, finely chopped (optional)
½ tsp cumin seeds
1-2 tsp curry powder
2 ½-3 tbsp crunchy peanut butter
1 tbsp tomato purée
150ml (3/5 cup) vegetable stock, made with 1⁄2 tsp vegetable bouillon
100g (1 cup) frozen peas
½ lemon, juiced
Method:
Boil the noodles following pack instructions, then rinse well to ensure the strands are separate. Meanwhile, heat the oil in a wok or sauté pan over a high heat and stir-fry the pepper, carrot, ginger, garlic and chilli, if using, for 5 mins until softened. Stir in the cumin seeds and curry powder and cook for 30 seconds or so until aromatic.
Mix the peanut butter and tomato purée with the vegetable stock until smooth. Add the drained noodles to the wok along with the frozen peas, then pour in the peanut and tomato mixture and toss everything together. If it seems a bit claggy, stir in a drop more water.
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