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Noodle salad with red curry

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Ingredients for 4 servings:

  • 500 g pasta (e.g. fusilli)
  • 1 package of vegetables (frozen buttered vegetables)
  • 4 eggs
  • 1 can of corn
  • 1 small onion(s)
  • 3 tbsp tartar sauce
  • 2 tbsp Parmesan, grated
  • Vinegar
  • oil
  • 1 tsp curry, red
  • salt and pepper
  • Paprika powder, hot
  • possibly garlic

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Thaw the buttered vegetables. Hard-boil the eggs, rinse, peel, and let cool. Cook the pasta as usual until al dente, drain, and let cool. Dice the eggs and onion. Combine the pasta, vegetables, eggs, onions, tartar sauce, and Parmesan in a large serving bowl. Drain the corn and add it. Season to taste with vinegar, oil, red curry, and the other spices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Noodle salad with red curry