The delicious, intense flavors of this dish utterly belie how simple it is. We’re talking 20 minutes from start to finish – how can you argue with that? After making these moo shu noodles, I’ve wanted another great Asian noodle dish and a few weeks ago when dinner needed to be made in a crunch, these noodles were born.
Just like these noodles and these noodles and the aforementioned moo shu, the noodles for this Asian-inspired dish are coated in a light, delicate sauce that packs a punch in terms of flavor. While the sauce won’t be running all over your plate, the noodles and tender ground turkey perfectly absorb the flavors of the sauce, the garlic and curry paste – so that every bite is infused with deliciousness.
If you are worried about finding the Thai curry paste – I’ve been able to spot it in most everyday grocery stores in the Asian foods section by the soy sauce. The brand I’ve found is Thai Kitchen and it comes in a small 4 ounce jar. I use the paste in everything from this delicious Shrimp Stir-Fry with a Coconut Curry Sauce to these authentic Chiang Mai Noodles. I love the flavor of it.
I’ve whipped this noodle dish up several times since the creation and each time is just as satisfying. I’m amazed at how tickled I can be by simple things like flavor and speed!
Two Years Ago: Chicken Corn Chowder with Sweet Potatoes
- 12 ounces thin spaghetti, fresh chinese noodles or rice noodles
- 1 tablespoon vegetable or canola oil
- 1 pound ground turkey
- 4 cloves garlic, finely minced
- 1 ½ teaspoons Thai red curry paste
- 8 ounces white button mushrooms, finely chopped
- Sesame seed oil
- 1 tablespoon oyster sauce
- 4 tablespoons soy sauce
- 4 tablespoons water
- 4 tablespoons rice vinegar
- 3 tablespoons sugar
- In a small bowl, whisk all of the sauce ingredients together to combine. Set aside.
- In a large pot, bring lightly salted water to a boil (I use about 1 tablespoon kosher/coarse salt for 4 quarts of water). Add the thin spaghetti (or whatever kind of noodle you are using) and cook until desired tenderness. Drain and set aside.
- While the noodles are boiling, in a large nonstick skillet over medium heat, heat the oil until rippling. Add the mushrooms and Thai curry paste and cook, stirring frequently, until the mushrooms are nicely browned but not all the way cooked through, about 2 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the ground turkey, breaking it up with a wooden spoon, and cook it with the garlic, mushrooms and curry paste until the turkey is cooked through.
- Add the cooked noodles and with a pair of tongs, lift and separate the noodles and incorporate them with the other ingredients. Pour the sauce over the noodle mixture and again, lift the ingredients up and over with a pair of tongs to coat all the ingredients with the sauce. Cook, stirring frequently, until the noodles have absorbed all the flavors and all the ingredients are heated through. If desired, drizzle lightly with Asian sesame seed oil to finish. Serve immediately.
Recipe Source: My Kitchen Cafe