Curried Seafood and Noodles Recipe

Name: Curried Seafood and Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup shrimp (small or chopped); ¼ cup mussels (shelled, mussel meat only); ¼ cup octopus (cut into bite-sized bits); ¼ cup squid (cut into bite-sized bits); 1 tablespoon rice vinegar; 1 tablespoon fish sauce; 1 tablespoon hoisin sauce; 1 ½ tablespoons red curry paste; 1 teaspoon garlic hot pepper sauce; 8 ounces rice noodles (flat, linguine style); 2 tablespoons peanut oil; ¼ cup frozen sweet peas; 3 tablespoons chives (chopped)

Servings: persons

¼ cup shrimp (small or chopped)
¼ cup mussels (shelled, mussel meat only)
¼ cup octopus (cut into bite-sized bits)
¼ cup squid (cut into bite-sized bits)
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 tablespoon hoisin sauce
1 ½ tablespoons red curry paste
1 teaspoon garlic hot pepper sauce
8 ounces rice noodles (flat, linguine style)
2 tablespoons peanut oil
¼ cup frozen sweet peas
3 tablespoons chives (chopped)

1
Thaw and cut all seafood.
2
Boil a large pot of water.
3
In a small saucepan, combine rice vinegar, fish sauce, hosin sauce, curry, and garlic pepper sauce.
4
Heat over medium heat until sauce is smooth.
5
Set aside.
6
Place noodles in water and let soften.
7
Add oil to wok, and heat over high heat for about 3 minutes.
8
Once wok is hot, add seafood, and cook until done (about 3-5 minutes).
9
Drain noodles.
10
Add noodles, sauce, peas, and green onions to the seafood mixture.
11
Stir fry for about five minutes until ingredients are well mixed, or until the noodles are completely soft and extra liquid has been absorbed (there should be very little liquid in the bottom of the wok).
12
Drain off any extra liquid in the wok and serve hot.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¼ cup shrimp (small or chopped), ¼ cup mussels (shelled, mussel meat only), ¼ cup octopus (cut into bite-sized bits), ¼ cup squid (cut into bite-sized bits), and more.

Yes, Curried Seafood and Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Seafood and Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions