Singapore Style Curry Noodles with Red Kale, Carrot and Green Onion
We make a double or triple batch of the curry powder ahead of time, keep it in a tight lidded jar and use it for all kinds of vegetable and protein combinations for a quick and easy dinner. You can also skip meat and just double your veggies. In particular we love to highlight Asian greens in the spring, greens beans in the summer, kale and carrots in the fall.
Singapore Curry Powder
4 dried chilis (we use cayenne and birdseye, kashmiri is good too)
4 TBSP Coriander Seed
2 TBSP Cumin Seed
1 tsp Peppercorns
1TBSP Fennel Seed
1 Inch Cinnamon Stick
4 Green Cardamom Pods
6 Cloves
2 tsp Turmeric Powder
Grind spices in a spice grinder until you have a relatively consistent powder. We find it helpful to smash the cinnamon up a bit on a cutting board first.
Curry Noodles
2 TBSP Sesame Oil
2 Cloves Garlic sliced very thin
2 Spring Green Onions, white portion sliced lengthwise into thin slivers
1 LB of Ground Turkey, Pork or Bison
(or consider an egg omelet sliced into strips and added at the end)
1 Bunch Kale, stipped off of stalks into bite size pieces
2 Large Carrots, cut in half and sliced lengthwise (we used yellow here, any color will do!)
1 Handful Cilantro, chopped (sub Parsley if Cilantro not available)
1/2 Box Pad Thai Noodles cooked to instructions and rinsed in cold water - allow to get to room temperature while you cook everything else
Preparation
Saute garlic and green onions in oil over medium heat until fragrant and lightly cooked through.
Add 2-3 TBSP of curry powder and saute until spices are fragrant (we use 3TBS for a rich curry flavor - you can add more to taste towards the end of cooking if needed)
Add ground meat and stir thoroughly into mixture until brown and just cooked through
Stir in carrots and cook for about 5 minutes until just softened
Stir in Kale and cook for about 3 minutes
Take the pan off the heat and carefully stir in your Pad Thai noodles with tongs or a large serving fork
Top with chopped greens and serve.