Native American Curry Mee

Ingredients

In this adaptation, the original Malaysian Curry Mee is transformed into a Native American-inspired dish. The main difference lies in the choice of protein, where bison meat replaces the chicken or shrimp commonly used in Malaysian cuisine. Additionally, the spices are adjusted to incorporate Native American flavors, such as cayenne pepper and smoked paprika, giving the dish a distinct smoky and spicy taste. We alse have the original recipe for Curry Mee, so you can check it out.

• 1 lb (450g) bison meat, thinly sliced 1 lb (450g) bison meat, thinly sliced
• 8 cups (1.9L) bison or vegetable broth 8 cups (1.9L) bison or vegetable broth
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon cayenne pepper 1 tablespoon cayenne pepper
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon turmeric 1 tablespoon turmeric
• 2 tablespoons fish sauce (optional) 2 tablespoons fish sauce (optional)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• 8 oz (225g) rice noodles 8 oz (225g) rice noodles
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Frybread, for serving Frybread, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the thinly sliced bison meat to the pot and cook until browned.
3. 3.
   In a small bowl, mix together the cayenne pepper, smoked paprika, cumin, and turmeric. Add the spice mixture to the pot and stir well to coat the meat and onions.
4. 4.
   Pour in the bison or vegetable broth and coconut milk. Stir in the fish sauce (if using), soy sauce, and brown sugar. Season with salt to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.
6. 6.
   While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
7. 7.
   To serve, divide the cooked rice noodles among bowls and ladle the hot soup over them. Garnish with fresh cilantro and serve with frybread on the side.

Treat your ingredients with care...

• Bison meat — Ensure that the bison meat is thinly sliced to ensure quick and even cooking.
• Rice noodles — Follow the package instructions for cooking the rice noodles, as different brands may have varying cooking times.

Tips & Tricks

• If bison meat is not available, you can substitute it with lean beef or venison.
• Adjust the spiciness of the soup by adding more or less cayenne pepper according to your preference.
• For a creamier soup, use full-fat coconut milk instead of light coconut milk.
• Serve the Native American Curry Mee with a squeeze of fresh lime juice for an extra burst of flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Native American Curry Mee hot, garnished with fresh cilantro. Accompany it with frybread on the side for a traditional Native American touch.

Presentation advice

Present the Native American Curry Mee in individual bowls, with the vibrant colors of the soup and garnishes on display. Place a piece of frybread on the side of each bowl for an authentic presentation.