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in the kitchen with: meeta khurana’s curry noodles

by Kristina Gill

We try to keep the recipes relatively easy on “In the Kitchen With” so you are inspired to try them and don’t have to put any special effort into pulling them together. We also look for recipes that lend themselves to personalization, allowing you to substitute your own ingredients to fit your palate, dietary needs or whatever ingredients you have on-hand. Meeta Khurana, author of the food blog What’s for Lunch, Honey? has given us the perfect stir-fry (Thai Red Curry Prawn Noodles) that you can easily render gluten-free, vegan, vegetarian . . . you name it! I think I’m going to stock up on some noodles and try out a few different versions after I see what’s at the market! As always, we would love to hear about your favorite stir-fry and how you enjoyed this one. — Kristina

About Meeta: Meeta Khurana’s award-winning blog, What’s For Lunch, Honey?, stems from her childhood as a hotelier’s daughter. That lifestyle enabled her to travel the world, learn a few languages and get up close and personal with a slew of different cultures. After her own stint in hotel management, Meeta fell in love with food photography, which led to a passion for the food itself. Meeta “can talk, cook and eat food for hours” and on her global-cooking blog, which is a mix of findings, research and elaborate cooking experiments — sometimes gone right, sometimes gone wrong — she does exactly that. Meeta can also be found at The Daily Tiffin, a blog by a diverse group of food bloggers.

CLICK HERE for the full recipe after the jump!


  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 5 cm piece fresh ginger, julienned
  • 1 green chili, de-seeded and finely chopped
  • 1 stick lemongrass, chopped and pounded
  • 300 g king prawns, shells peeled and deveined
  • 300 g mixed vegetables of choice, julienned and blanched (1–2 minutes)

I Used:

  • Carrots
  • Leeks
  • Cabbage
  • Mange tout/Snow peas
  • Wood ear mushrooms (substitute with Shitake mushrooms)
  • Button mushrooms
  • Cauliflower
  • Bamboo shoots
  • Handful of mixed sprouts (use mung bean, amaranth, green lentils, etc.)
  • 400 g (a little less than a pound) Chinese egg noodles, cooked according to packet instructions
  • 2–3 teaspoons red curry paste
  • 2–3 tablespoons Thai soy sauce
  • Handful Thai basil leaves, coarsely chopped
  • A few teaspoons of peanut oil


1. In a large wok, heat a small amount of peanut oil until steaming. Add shallots, garlic and ginger, stirring constantly. Sauté for 2–3 minutes until transparent and aromatic. Then add the chilies and lemongrass and toss well.

2. Add the prawns to the wok and quickly stir-fry until they just begin to change color. You do not want to overcook them at this point, as they will need another few minutes when added to the rest of the ingredients. Transfer to a bowl and set aside.

3. Wipe the wok clean with paper towels and drizzle peanut oil into it. Once the oil is steaming, add the vegetables, tossing to mix well. Stir-fry the vegetables for 3–4 minutes until soft but still crunchy. Finally, add the mixed sprouts and toss again. Transfer to a clean bowl and wipe out the wok with paper towels.

4. Using a final drizzle of the peanut oil, add the cooked noodles and stir-fry for 2 minutes, tossing constantly. Now add the prawn mixture and vegetables to the noodles and using a flat rubber spatula, incorporate all the ingredients together.

5. Mix in the red curry paste and Thai soy sauce, using the rubber spatula to scrape the bottom of the wok. Check seasoning, adjusting it to suit your taste. Sprinkle some Thai basil leaves, reserving some for decoration. Allow the Thai noodles to heat through for another minute or two.

6. Remove from heat and serve in individual bowls with an additional sprinkling of Thai basil.

Why Meeta Chose This Recipe
Having traveled the world, I came to love and appreciate the flavors of different cuisines. At home I cook food that I remember from growing up in different countries and play with flavors that have left an impression on me over the years. Middle Eastern, Indian, European and Asian flavors are what we enjoy most at home. I love the fact that I am able to take my family away on a tour of the world through food. I chose this dish because it’s an intermingling of flavors we love and in a way it represents me and my traveling feet, my multicultural family and our love for bringing a bit of the big wide world to our table.

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