Tomato Curry with Somen Noodle
Posted July 20th, 2010 in Food 4 Comments »
Somen Noodle + curry?? It sounds a little mismatch, but spicy tomato curry does go with simple somen noodle. Enjoy with lots of mushroom ♪
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<Somen Tomato Curry with Chicken and Mushroom> serves 4
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- 1 chicken breast fillet
- 2 baby eggplants
- 1 pack shimeji mushroom
- 2~3 button mushrooms
- 1/2 medium onion
- 1 clove garlic
- 1 tsp minced ginger
- 2 tbs curry powder
- 100ml sake (cooking wine)
- 400g tomato tin, peeled
- 100~150ml chicken stock
- 1 bay leaf
- salt, sugar and pepper to taste
- 200g somen noodle
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- Bring the large pot of water to the boil, and cook somen noodle. Drain and set aside.
- Peel a part of the skin on baby eggplants. Halve lengthwise, then cut each halves into 1 cm. Leave them in a bowl of cold water.
- Cut chicken into pieces. Chop onion and garlic. Slice cup mushrooms. Separate shimeji into small pieces.
- In a large frying pan, heat 1 tbs of olive oil and grill the chicken. When it’s coloured, add garlic, ginger and onion and saute.
- Add mushrooms, and saute for few minutes. Add curry powder, and cook for another few minutes.
- Drain the egg plants and add to the pan. Pour sake, chicken stock and tomato into the pan, and bring to the gentle boil. Reduce the heat, add a bay leaf and place the lid. Simmer for 10 minutes. Season to taste.
- Divide the somen noodle into the serving bowls, and pour the curry over. Serve while hot.
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Email: me@umeboss.com
Hi Ume,
Could you please tell me what kind of curry powder did you use for this recipe?
Hi Megan,
Umm.. I don’t remember the brand name :p
But, it can be found at any super markets (eg: Coles, W/W ..) and is in orange/yellow color container.
Thanks Ume
I think I know which one it is. I want to make this tonight. It sounds yum!