Curry Noodle Salad (Kerrie Noedelslaai)
User Reviews
5
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Prep Time
15 mins
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fridge time:
6 hrs
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Total Time
6 hrs 15 mins
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Servings
8 servings
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Calories
453 kcal
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Course
Main Course, Salad, Snacks
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Cuisine
International
Curry Noodle Salad (Kerrie Noedelslaai)
Description
The Curry Noodle Salad (Kerrie Noedelslaai) uses common pasta shapes, cooked al dente, which are then tossed with a rich sauce combining tomato sauce, vinegar, neutral oil, sugar, curry powder, and fruity chutney for balanced sweet and tangy notes. The addition of finely chopped red bell pepper and onion provides crunch and color. Gradually mixing the sauce into the pasta prevents over-saturation, ensuring each noodle absorbs just enough flavor over refrigeration time. Chilling the salad overnight enhances the melding of flavors and texture, making it a flavorful, chilled dish suitable for picnics or as a side dish.
The lined ingredients and process produce a creamy, lightly spiced salad with a tangy accent from vinegar and chutney. The bell pepper and onion soften slightly but maintain some crunch, complementing the pasta. Tabasco and black pepper add mild heat to balance the sauce's sweetness. This method results in a satisfying salad that is not overly saucy or mushy.
Serve the salad chilled, ideal for warm weather or as a side alongside grilled meats or at buffets. Its sweet and tangy palate helps refresh the palate and pairs well with robust flavors. Allowing the salad to rest allows the pasta to absorb the curry dressing, enhancing overall taste and ensuring the noodles remain firm but coated.
Ingredients
- 500 gram pasta fusilli, conchiglioni (pasta shells) etc, uncooked, dry
- 1 red bell pepper chopped into small cubes, large
- 1 red onion roughly 180g, finely chopped
- 200 millilitre tomato sauce
- 100 millilitre white vinegar like white wine vinegar
- 100 millilitre neutral cooking oil like olive, sunflower or vegetable oil, generic cooking oil
- 180 millilitre granulated sugar or 160g
- 5 teaspoons curry powder 25ml, mild
- 3 tablespoons fruit chutney 45ml, like Mrs Ball's Peach Chutney
- Tabasco sauce to taste
- black pepper 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
- Be careful not to overcook the pasta; it should be firmly al dente to avoid becoming mushy after dressing.
- Drain the pasta well before mixing it with the dressing to prevent excess liquid.
- Add the curry sauce gradually to ensure proper absorption and to avoid making the salad too wet.
- Chill the salad for at least 6 hours or overnight to let flavors develop fully before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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