Easy Curry Noodles

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5 from 5 votes

Creamy curry noodles topped with crispy ground beef.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: Asian

Servings: people

Calories: 787kcal

Author: Emily Roz

Ingredients

1 tablespoon vegetable oil
1 inch ginger finely chopped or minced
3 garlic cloves minced
1 teaspoon ground cumin
1 tsp ground turmeric
1 teaspoon ground mild chilli powder
1 tablespoon tomato paste
400 ml coconut milk
200 ml chicken stock add more if necessary
2 packets noodles around 150g-200g ramen noodles

For the crispy beef

200 g ground beef 20% fat
1 teaspoon cumin seeds

For garnish

2 pak choi sliced and microwaved for 2 minutes in water, then drained.
2 scallions finely sliced
1 tablespoon chilli oil optional
1 teaspoon sesame seeds optional

Instructions

Place a large pot on medium heat and drizzle in 1 tablespoon of vegetable oil. Follow with the minced ginger, garlic, ground cumin, ground turmeric, and mild chilli powder. Fry for 30 seconds, stirring frequently.
Once the smell in your kitchen is bursting with delicious spices and aromatics, add in the tomato paste and fry for another 30 seconds, stirring frequently.
Pour in the coconut milk and chicken stock. Stir to combine, bring to the boil, then turn down the heat and leave to simmer for 10 minutes while you fry your beef.
Place a frying pan on medium to high heat. Add in the beef mince and break apart with the back of a wooden spoon. Add in the cumin seeds, and leave to fry until golden brown, around 10-15 minutes. Season with salt and pepper.
Taste the coconut broth and season with salt, pepper, or sugar based on your preferences. Next up, add in the noodles and place the lid on the pot. Stir occasionally to loosen the noodles. Add some more water (or chicken stock) if the noodles are sticking to the base of the pot. Cook the noodles according to packet instructions (usually a few minutes).
Once the ground beef is golden and crispy, and the noodles are cooked, divide the noodles and the sauce between two bowls. Top each bowl with the crispy beef, scallions, pak choi, and a touch of chilli oil. Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll further up the blog to fine them!

Storage: if you've got any leftovers, leave them to cool, then place the curry noodles in airtight containers and into the fridge for up to 3 days.

Freezing: you can totally freeze this noodle curry recipe. Simply leave to cool, place in airtight containers and into the freezer for up to 3 months. Don't forget to label with the date and contents. Leave to thaw/defrost in the fridge overnight before reheating.

Reheating: when it comes to noodles, I have a little trick I always do when reheating. Add about 2-3 tablespoons of milk, coconut milk, or chicken broth into the container and leave the lid slightly ajar. Reheat in the microwave for a couple of minutes or until piping hot. What the liquid does is moisten the noodles and prevents them from going dry!

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