Curried Noodles

My friends often think that, as a food blogger, I never run out of creative ideas. My teen is the luckiest as there is always something new cooking in my kitchen. Well, to tell you the truth, my home is like any other home on this planet. Every day, the same question is repeated: "What’s for dinner?" After my response, I usually hear a disgruntled plea to eat something different (read "better"). Yesterday’s favorite is today’s "boring", so it’s not an easy game to win, and I’m sure that all my readers can relate to that. There is a good amount of thought involved in creating a menu, and this process can seem daunting at times. Yes, I love to whip up a meal from scratch, but then there are days when you really don’t want to spend a lot of time in your kitchen. This definitely does not mean that you compromise on taste. My ardent fans and strongest critics are my teen and my better half as they propel me to pursue new adventures in the kitchen. I was really excited when Campbell approached me to develop a recipe from their cooking soups or make one from their existing list of recipes.  If you have picky eaters at home, you need to check out WisestKid.com: you will be pleasantly surprised by the options available.

I went on to check out the website and I was happy to find numerous options for everyday meals. When I started browsing through the recipes, my mind started to churn out creative ideas.  I felt like the possibilities were endless, and I eventually came up with a recipe. Creamy curried noodles made from the Cream of Celery soup by Campbell. I got a thumbs up from my "ardent fans." Don’t forget to check out Campbell's kitchen.

1/2 cup Cream of Celery Soup by Campbell
1/4 cup coconut milk 
1/2 tsp thai red curry paste 
1/2 tsp peanut sauce 
1/2 tsp curry powder (optional) 
1 tbsp olive oil  
3 cups cooked noodles 
1 to1 and1/2  cups veggies : red bell pepper, broccoli, snap peas, carrots and baby corn
1/2 tsp roasted sesame seeds 
1 tsp roasted peanuts 

Curry powder 
2 tbsp whole cumin seeds, toasted 
1/2 tbsp whole cardamom seeds, toasted 
1 clove  2 tbs whole coriander seeds, toasted 
 a pinch of ground turmeric 
1 tbs dry mustard
 1 tsp cayenne  

The curry Powder is very versatile and can be used for a lot of dishes, you can even make Campbell celery soup and sprinkle the powder for an added touch of flavor.  Cook the noodles according to instruction and keep aside, drained and covered, so they do not dry out. In a blender, blend the soup paste to a smooth consistency, you can add the coconut milk, curry paste, peanut sauce, curry powder and blend. Keep aside In a wok, heat olive oil, add the veggies and sauté,  please do not cook the veggies, as it will make it soggy, leave it semi-cooked or crisp.  Add the cream of celery mix to this and bring to boil, add the cooked noodles. Mix it gently.  Garnish with roasted peanuts and sesame. You could even use a jalapeño or cilantro leaf for garnish.