Stir Fry Noodles Curry Puffs/ Pouches is my fusion take on noodles and puff pastries!
Agree, but a fusion worth trying out at least once 🙂 My inspiration for this dish comes from my love for stir fry and puff pastries.
I love to experiment with puff pastry sheets every now and then. This time around included an Indian-Chinese element (refer Chili Garlic Paneer recipe for ‘Indian-Chinese’ explanation).
Stir Fry Noodles from scratch?
Not necessarily, you can use left over noodles from a last night order in/ take out. It’s a great way to recycle your left overs. In my case, I made it at home, for this recipe.
How about Puff pastry sheet?
I used the store-bought frozen pastry sheets. They are convenient and really good. There is a lot of variety available in grocery stores: Pepperidge Farm Puff pastry sheets (the most used brand and very reliable), Trader Joes brand Puff pastry sheets (available seasonal), Crescent Puff pastry sheets, etc.
Stir Fry Noodles Curry Puffs/ Pouches serve as warm, tasty appetizers for a cold winter weekend evening or with friends and family.
Other Recipes: Butter Chicken Pot pie, Hyderabadi Lukhmi
Stir Fry Noodles Curry Puffs/ Pouches
For Stir Fry Noodles
- 1/2 – 1 lbs Udon noodles or Rice noodles/ Chinese noodles
- 2 medium Carrots julienned
- 1/4 cup Green beans julienned
- 1/4 Red Onion (or a medium sized onion) julienned
- 2 tbsp Soy sauce
- 3 tbsp Red chilli sauce
- 1 tbsp White Vinegar
- 2 cloves garlic smashed
- 1 tsp Red chilli flakes
- 1 tsp basil leaves dried/ fresh
- 2 tsp sesame oil or olive oil or any cooking oil
- Salt to taste
- Water as required for boiling noodles
for Pastry sheets
- 2 nos pastry sheets
Stir Fry noodles
- Bring a large pot of salted water to a boil. Add the noodles and cook until soft, about 30 seconds. Stir in occasionally, so that they don’t stick. Depending on the type and thickness of noodles, the cook time may vary from 30 seconds – 4 minutes.
- Remove from heat, drain noodles.
- While cooking the noodles, begin with the stir fry as well.
- In a large saute pan/ wok, heat sesame oil. Add chili flakes, basil, garlic and onions. Stir fry for 2 minutes and add beans and carrots. Stir fry for another 2-3 minutes.
- I kept it simple by using only 3 vegetables. You can use your choice of veggies: mushrooms, edamame, cabbage, scallions, green/ red bell peppers, etc.
- To the stir fried veggies, add the sauces and give it toss. Next add the drained noodles and stir to combine and cook until the noodles are hot and nicely coated.
- Remove from heat and let it cool.
Making Puff pastries/ pouches
- Preheat oven to 400 degree Fahrenheit/ 205 degree Celsius. (for a minimum of 15 minutes)
- Frozen puff pastry sheets are first thawed for a couple of hours.
- Next unfold the sheets on lightly floured surface. Remove the parchment paper. (Follow the instructions on the puff pastry package to defrost and thaw)
- Sprinkle some flour on the sheets and roll to get 1/4 to 1/2 inch thick base. Cut in desired shape with a knife.
- For uniformity, I generally cut in rectangles.
- For the pouches, cut medium squares and fill in the noodles (about 2-3 tsp). Bundle the edges upwards. Using strings/ ties made of pastry sheet dough, tie around the bundle.
- Place puffs and pouches on a baking liner (on a baking tray). Place the tray on lower rack and bake until the crust turns golden and flaky. This may take around 40 – 45 minutes.
- Remove from oven and transfer them to a cooling rack.
- Serve warm puffs/ pouches with an asian dip/ chili sauce or green chutney.
- I broke down the noodles before boiling as it was used as a filling. Ideally, noodles aren’t broken down.
- You can use left over noodles from a last night order in/ take out. It’s a great way to recycle your left overs.