Pumpkin Peanut Curry Noodles

This is my all time favorite savory pumpkin dish. I love the flavors of pumpkin with a touch of sweet peanut butter and savory curry.

  • 1 pound noodles
  • 5 tablespoons oil
  • 3 cloves garlic, finely chopped
  • 2 inches ginger root, minced or grated
  • 1 red bell pepper, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup creamy peanut butter
  • 1/4 to 1/3 cup tamari dark soy sauce
  • 1 (15-ounce) can cooked pumpkin
  • 2 rounded tablespoonfuls red curry paste
  • 3 tablespoons five-spice powder
  • 16-24 jumbo shrimp, peeled and deveined
  • 4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.

While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.

Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside.

Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on plate and top with scallions and shrimp.

Recipe courtesy of Rachael Ray

Comments

Anonymous said…
This sounds really yummy! I'll have to try this soon.
November 12, 2009 at 5:32 AM
Lu said…
I will definitely have to try this. It looks and sounds great.
November 12, 2009 at 8:45 AM
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