Curry Noodle Salad (Kerrie Noedelslaai)
User Reviews
5.0
339 reviews
Excellent
-
Prep Time
15 mins
-
fridge time:
6 hrs
-
Total Time
6 hrs 15 mins
-
Servings
8 servings
-
Calories
453 kcal
-
Course
Main Course, Salad, Snacks
-
Cuisine
International
Curry Noodle Salad (Kerrie Noedelslaai)
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This traditional, curried noodle salad, is a carnival of flavours and textures and ever the crowd-pleaser! A tangy, sweet and spicy sauce is combined with tender pasta shells, perfectly balanced by the crunch of red pepper and onion.
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Ingredients
- 500 gram uncooked, dry pasta fusilli, conchiglioni (pasta shells) etc
- 1 large red bell pepper chopped into small cubes
- 1 red onion roughly 180g, finely chopped
- 200 millilitre tomato sauce
- 100 millilitre white vinegar like white wine vinegar
- 100 millilitre oil like olive, sunflower or vegetable oil
- 180 millilitre granulated sugar or 160g
- 5 teaspoons mild curry powder 25ml
- 3 tablespoons Fruit Chutney 45ml, like Mrs Ball's Peach Chutney
- tabasco to taste
- Black pepper to taste to taste
Instructions
- Cook the pasta in salt water according to the package directions. Don't overcook the pasta, it will continue to absorb the curry sauce added later.
- Once cooked, drain it well using a colander. After draining, transfer the pasta to a large bowl.
- Finely chop the red bell pepper and the onion.
- Mix together the tomato sauce, vinegar, olive oil, sugar, curry powder, chutney, tabasco sauce and black pepper in a bowl.
- Add the chopped vegetables to the pasta. Mix well.
- Add the sauce and stir it through. When adding the sauce to the pasta, don't add it all at once at first. Stir some sauce in and see if you need more before adding the rest. Usually, you'll end up using all the sauce. It depends on how much the pasta expanded while cooking, which can vary between types and brands.
- Cover the bowl with plastic wrap and store it in the fridge overnight, or for at least 6 hours. Give it a stir once or twice to distribute the dressing.
- Transfer the curry noodle salad to a serving dish and finish off with a scattering of chopped parsley, basil or coriander if you prefer.
Notes
- Top Tips:
- Stir some sauce in and see if you need more before adding the rest.
- Usually, you'll end up using all the sauce. It depends on how much the pasta expanded while cooking, which can vary between types and brands.
- Don't overcook the pasta. It should be *just* al dente and not too soft. Drain it well. It will soak up more liquid when it sits in the dressing for a while.
- When adding the sauce to the pasta, don't add it all at once at first. Stir some sauce in and see if you need more before adding the rest. Usually, you'll end up using all the sauce. It depends on how much the pasta expanded while cooking, which can vary between types and brands.
Nutrition Information
Show Details
Calories
453kcal
(23%)
Carbohydrates
75g
(25%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.05g
Sodium
131mg
(5%)
Potassium
294mg
(8%)
Fiber
3g
(12%)
Sugar
27g
(54%)
Vitamin A
591IU
(12%)
Vitamin C
23mg
(26%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 75g | 25% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.05g | 3% |
| Sodium | 131mg | 5% |
| Potassium | 294mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 23mg | 26% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
339 reviews
Excellent
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