Curried Noodle Soup Recipe | Food Diaries | Zarnak Sidhwa | Appetizer

Curried Noodle Soup is drool-worthy. It has a wonderful combination of flavors that you’ll instantly fall in love with.

Watch this Masala TV video to learn how to make Curried Noodle Soup And Strawberry Bars Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 24 February 2021.







  • Tomatoes 2
  • Coconut milk 1 cup
  • Oil 1 tbsp
  • Minced garlic 1 tsp
  • Grated ginger 1 tsp
  • Chopped green chilies 2
  • Onion chopped 1
  • Spring onion chopped 1
  • Mixed vegetables (corn, carrots, peas, capsicum) 1 cup
  • Cumin powder 1 tsp
  • Curry powder 1 tsp
  • All spice powders a pinch
  • Salt 1 tsp
  • Noodles 1 cup
  • 2Coriander leaves 1 tbsp

Slit tomatoes on top and blanch in little water until the skin peels off. Blend and strain to a smooth paste. Heat oil. Add garlic, ginger, onion and chili. Add the vegetables and sauté, add the tomato paste and 1 cup of water. Add cumin powder, curry powder, all-spice powder and salt. Boil for few minutes. Add coconut milk, noodles and let cook just a few minutes if noodles are already boiled. Garnish with chopped coriander leaves. Serve hot.

For strawberry bars:

  • Oats 1 cup
  • Flour 3/4 cup
  • Brown sugar 1/3 cup
  • Ground ginger 1/4 tsp
  • Salt 1/4 tsp
  • Unsalted butter melted 6 tbsp
  • Diced strawberries 2 cups
  • Corn flour 1 tsp
  • Lemon juice 1 tbsp
  • Caster sugar 1 tbsp

Vanilla glaze:

  • Icing sugar 1/2 cup
  • Vanilla essence 1/2 tsp
  • Milk 1 tbsp

Combine the oats, flour, brown sugar, ginger and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of a greased rectangle dish. Scatter half of the strawberries over the crust. Sprinkle the corn flour evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of caster sugar. Scatter on the remaining strawberries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top.
Bake the bars at 180 degrees c for 35- 40 minutes, until the fruit is bubbly and the crumb topping looks golden. Place the pan on a wire rack to cool. While the bars cool, prepare the glaze by mixing icing sugar, vanilla and milk until smooth. Add more milk if a thinner consistency is desired. Lift the bars from the pan. Drizzle with glaze, slice, and serve.

Curried Noodle Soup Recipe in Urdu and English

At Masala TV you can check complete Curried Noodle Soup Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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