One Pan, Thai Curry Egg Noodle Stir Fry

This one pan, Thai curry egg noodle stir fry is an easy weeknight dinner option when you're wanting to go out for date night, but don't have the extra money to go out to eat!

Adam and I take weekly date night seriously! And we have for the last (almost) five years of our marriage.

Especially since we do not have children, we haven't found a good excuse to not make time to date each other at least one night out of the week. For us, date night is a time when we try to unplug from work and just spend time together doing something different from our regular day-to-day routine. Sometimes, we spend our date night building a romantic indoor fort, and then sometimes when we have the funds to go out to eat we may visit our favorite local wine bar or even go to a painting party. But this week we're being extra careful to stay within our budget, so we decided to cook a meal together and we enjoyed this one pan egg noodle stir fry recipe!

Thai Curry Egg Noodles

Ingredients:

1 tablespoon of ginger
1 teaspoon of cilantro
4 garlic cloves
1/2 tablespoon of curry powder
4-6 mushrooms
2 cups of broccoli
1 teaspoon of lemon juice
2 cups of egg noodles
1/2 tablespoon of turmeric
1/2 tablespoon of ground cumin
1 teaspoon of yellow mustard seeds
2 cups of chicken (or vegetable) broth
1 tablespoon of extra virgin olive oil

Directions:

Grind up the ginger, cilantro, garlic, and curry powder. Dice and grind it up on medium speed until it's almost a paste-like texture (see images).
Pan fry the mushroom and broccoli in a large stovetop pan with a small amount of oil. While you're cooking the mushroom and broccoli, toss in the garlic/powder mixture and stir everything together.
Once the mushroom and broccoli is cooked, turn the heat down to low. Allow it to cool completely.
Pour in the broth and the remainder of the ingredients along with the egg noodles.
Bring the pan to a boil. Once it comes to a boil, stir the ingredients and then turn the heat down to low. Cover the pan and allow it to sit for about 10-12 minutes, stirring occasionally. Continue to let the pan cook the noodles until they are soft and have soaked up the broth.
Enjoy!