This comforting noodle dish is heavy on the vegetables and flavor but comes together in almost no time at all.
By Nandita Nataraj
Curried Rice Noodles with Mixed Veggies
- Total Time: 30 mins
- Yield: 4
Description
This comforting noodle dish is heavy on the vegetables and flavor but comes together in almost no time at all.
Ingredients
- Rice noodles- 200gm
- Carrot- 1 med, chopped into thin strips
- French beans- 6-8, stringed and chopped diagonally
- Red and yellow bell pepper- 1/2 of each, chopped into thin strips
- Cabbage- 1/2 cup, shredded
- Ginger-garlic paste- 2 tsp
- Light soya sauce- 3tbsp
- Sriracha sauce- 1-2 tsp
- Salt to taste
- Freshly ground black pepper- 1/4 tsp
- Curry powder- 2tsp
- Sugar- 1/2tsp
- Rice Vinegar- 1/2tsp
- Sesame oil- 2tbsp
- Spring onion- 3tbsp, whites and greens separated chopped into 1″ pieces
- Lemon wedges to serve
- Bean sprouts- 1/4 cup
Instructions
- Cook the noodles as per the package instructions and keep aside
- Heat oil in a large thick bottomed wok, and add the ginger-garlic paste and fry till the raw smell goes.
- Add the spring onion whites, carrot and french beans and fry for 3-4 min till they are tender.
- Stir in the cabbage and bell pepper and fry for 2min more. Add the soya sauce, vinegar, salt sriracha sauce, and pepper and mix well.
- Add the curry powder and 2tbsp of water and mix quickly. Stir in the cooked noodles and the bean sprouts and mix well.
- Turn off the heat. Garnish with spring onion greens and serve hot with lemon wedges on the side.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Main
Nandita, this recipe is fantastic. It’s healthy and quick to make. I’m writing the ingredients down for next week’s grocery trip. I HAVE to make it. Thank you for sharing.
I tried it. It was tasty but the rice noodles got sticky. How do I ensure that rice noodles dont get sticky?