Oyster Mushroom & Chicken Red Curry Noodle

Oyster Mushroom & Chicken Red Curry Noodle, a play of texture and beautiful Asian flavors that are a pure delight for the taste buds and senses. Furthermore, it's simply delicious Why not make tonight Asian night?

Song of the day: "I Gotta Be Me" by Sammy Davis Junior.

[This post is sponsored by Mushrooms Canada. We’ve been compensated but -as always- all opinions are our own.]

Oyster Mushroom & Chicken Red Curry Noodle, wonderful robust hearty noodles enticed with mildly red curry spiced veggies, chicken, and oyster mushroom. A dish that keeps the taste buds dancing, furthermore allowing every bite to host a new and fresh experience. I love Asian,  I hope you do too!

Hundreds of Mushrooms

Oyster mushrooms are one of my favorites. I love their deep luxurious exotic profile. When I was thinking of a dish where I could highlight that flavor I was steered in the direction of Thai and Chinese flavors with a little of Loreto to create a dish that has comfort and discovery, as a result, a menagerie of playfulness and spice!

Living outside the box

It is kind of funny to have a realization about yourself. I have never been one to think inside the box. I have always created my own boxes because I know that is my sweet spot and who I am. I am about color and vibrancy and always try to strive to live my life that way. Does it work like that all the time? Not really, lol, however that is life.

I was always afraid. Afraid of what I believed in, how I wanted to live my life, what I wanted to create, all for the sake of one thing, to be loved and appreciated. I find, lately, that that drive is fading and I am doing things because I really enjoy doing them, the importance of being accepted and the pressure of thinking about if it is a success has become more of a burden than an achievement. I have had burden as a friend for a long time and freedom is an acquaintance that I have just come into contact with. All I know is it feels really good, this free thing!

What does all that have to do with Oyster Mushroom & Chicken Red Curry Noodle

You are probably wondering what does all this have to do with this Oyster Mushroom & Chicken Red Curry Noodle.

Well, it has everything to do with this dish. This recipe is an expression of my soul. It is a union of culture and creativity and not to mention, scrumptious and delicious. I love eating with chopsticks, why you ask, because it eliminates gorging my mouth with food and slows down the eating process enough so I can truly enjoy the symphony of textures and flavor profiles and how they complement and balance each other beautifully.

Let's cook together..............................

I would love for you to come and cook with me. Let's discover culture, inspiration, and a whole lot of fun, and create this Oyster Mushroom & Chicken Red Curry Noodle together!

What a pallet of color and texture

I am so excited after pulling all these ingredients together. Look at those exotic-looking mushrooms, beautiful red peppers and curry paste, fresh green basil, white velvety noodles, comforting potatoes and look at that marinating ground chicken, totally and aromatically yummy.

There is always a process

First things first. The onions and garlic need to be sauteed to lay the flavor of the marinated ground and potatoes. Next and secondly, flavor building with herbs and a nice scoop of red curry paste. Thirdly, to bring it all together with some vegetable broth and coconut milk. I wish you could smell the aromas, consequently making my stomach growl and tastebuds salivate.

Comfort is a potato affair

I think everyone loves potatoes. What's not to love, that soft texture when stewed like in this dish and the crispiness when fried, however, combine it with these exotic flavors and simmered gently, creates a feeling of a blanket on a cool Fall night. It soothes some of the spice and allows a pleasantly surprising softness and starch that bring warmth and fuzzies to a hungry stomach.

Basil is my happy drug

If you were to ask me what ingredient I loved using, I would probably say basil, with lemongrass in a close second. I have yet to see a person resist touching a leaf of basil and bringing their fingers to their nose. I love how their eyes close and a deep sigh escapes their lips. I think they should make basil the next cure drug for unhappiness! Basil stocks just went up, lol. In you go, basil!

Let's get back 

So we have the chicken veggies and mushrooms simmering in that rich spiced red curry sauce. The noodles are boiled and being seared in a hot vegetable and sesame oiled pan. I love it when the noodles get this crisp edge to them. As a result, a great companion to the softness and lusciousness of the mushroom and chicken in that rich sauce! 

Without further a due

Chopsticks in position and I am going in. I love how the sweetness of the coconut plays so wonderfully with the spice of the red curry. I taste the basil, the green onion, and those potatoes. Oh, those potatoes are so good. Experiencing starch overdrive as the potato and noodle play so well with my tastebuds, and OMG, the crispy bits on the noodle and the caramelization on those ground chicken morsels absolutely mind-blowing, furthermore those mushrooms exploding with juices and earthiness in my mouth! Double yummy!

I have to say the crushed macadamia nuts that I sprinkled on top add such a wonderful surprising texture that is so welcomed and love the buttery nut flavor. It is purely a compliment to the cast and crew. This dish is so me. I may be a little over the top sometimes, however, that is me and I am so proud of this dish. I had so much fun being myself and having the freedom to create as I please. The end result, a proud, purely delicious dish.

Final thoughts

I did go off on a self-realized tangent at the beginning of this post, however, I wanted to allow people to get to know me better. I cannot hide the fact that I love Asian cuisine, it's fun to make and quick to prepare which makes it a wonderful choice for those busy weeknight dinners. The key is pre-prep and marination. As a result, a wonderfully aromatic and deliciously flavorful dish, therefore, taking the humdrum out of your norm meal planning to exciting heights. Hence, happy family, happy cook! Happy guests, fulfilled cook!

Get some color and adventure into your next dinner, because we deserve to live a little. Try my  Oyster Mushroom & Chicken Red Curry Noodle, and send me a message, would love to hear your feedback on this dish!

Enjoy!

Song of the day: "I Gotta Be Me" by Sammy Davis Junior.

Oyster Mushroom & Chicken Red Curry Noodle

★★★★★

5 from 3 reviews

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Oyster Mushroom & Chicken Red Curry Noodle, a play of texture and beautiful Asian flavors that are a pure delight for the tastebuds and senses. Furthermore, it's simply delicious. Why not make tonight Asian night!

• Total Time: 55 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

Chicken and marinade:

• 400 g ground organic free-range chicken
• 2 green onions chopped
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp each garlic powder, onion powder
• 1 tsp Chinese five spice
• Dash of Himalayan sea salt and white pepper
• 1 Tbsp lemon grass
• 1 Tbsp fresh chopped basil
• ½ tsp marjoram

Red Curry:

• 1 tsp sesame oil
• 2 Tbsps peanut oil
• 1 cup vegetable stock
• 1 Tbsp red curry paste
• 3 cups of washed and chopped oyster mushrooms
• 2 large potatoes cubed
• 2 Tbsps chopped fresh basil
• 1 red bell pepper diced
• ½ large yellow onion sliced
• 1 can organic coconut milk
• Himalayan salt, Chinese five spice, and white pepper
• 1 tsp lemongrass
• 1 bay leaf and lime leaf

Noodles:

• 600 g udon noodles
• 2 Tbsps peanut oil
• 1 Tbsp sesame oil
• 2 Tbsps soy sauce
• ¼ cup vegetable stock
• Dash of Chinese five spice
• Himalayan sea salt and white pepper to taste

Garnish:

• 1 ½ cups shredded iceberg lettuce
• 2 Tbsps fresh chopped basil
• 1 green onion chopped
• 2 Tbsps chopped macadamia nuts

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Instructions

Marinade:

1. In a large bowl drizzle in sesame oil
2. Toss in ground chicken, season with salt and pepper, onion powder, garlic powder, five spice
3. Add in green onion, soy sauce, lemon grass, basil and marjoram. And blend mixture with hands till ingredients are well incorporated. Cover and place in fridge for 2 hours or overnight.

Chicken and red curry sauce:

1. In a large sauté pan drizzle in peanut and sesame oil, bring to a medium heat and toss in chicken mixture. Sauté for 10 minutes breaking up the chicken.
2. Add in potatoes, mushrooms,  peppers, onions, and season with salt, pepper, Chinese five spice, stir and cook for another 10 minutes on medium heat, stirring to make sure it is not sticking to pan and burning.
3. Throw in basil, lemon grass, bay leaf, lime leaf and stir.
4. Place in red curry and mix till curry has coated the ingredient then pour in vegetable stock and coconut milk.
5. Lower heat to a simmer and let cook for about 15 minutes.

Noodles:

1. Bring a large pot of salted water to boil and place udon noodles in. Bring to a bowl and cook for about 10 minutes.
2. In a sauté pan, heat up peanut oil and sesame oil, drain udon and toss into pan. Let cook for about 5 minutes, add vegetable stock, soy sauce, and toss in pan to get surface of noodles nice and seared. Take off heat.

Plating and garnish:

1. Get a nice oval serving dish Asian style if you have. Surround outer border with the shredded lettuce, add noodles in the middle and top with red curry mushroom chicken mixture.
2. Sprinkle with chopped green onion and basil, Finish with a sprinkle of chopped Macadamia nuts.
3. Ready to serve!

Enjoy!

• Author: Loreto
• Prep Time: 15 minutes
• Cook Time: 40 minutes

Keywords: ground chicken, basil, red curry, coconut milk, potatoes, green onion, oyster mushroom, Asian, noodles, garlic,

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[This post is sponsored by Mushrooms Canada. We’ve been compensated but -as always- all opinions are our own.]

Loreto

When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.