Curried Rice Noodles with Mixed Veggies
- Total Time: 30 mins
- Yield: 4 1x
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 (120 ml), shredded
- Ginger-garlic paste- 2 tsp
- Light soya sauce- 3tbsp (45 ml)
- 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 (30 ml)
- Spring onion- 3tbsp (45 ml), whites and greens separated chopped into 1″ pieces
- Lemon wedges to serve
- Bean sprouts- 1/4 cup (60 ml)
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 Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
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Frequently Asked Questions
Why are the spring onion whites and greens added at different times?
The recipe separates the spring onion whites (added early with the carrot and French beans to soften) from the greens (reserved as a garnish after turning off the heat). The whites need cooking time to mellow; the greens are delicate and lose their color and freshness if cooked.
What does the rice vinegar do in this dish?
The 1/2 tsp of rice vinegar is added with the soy sauce, salt, and sriracha. It provides a mild, clean acidity that balances the savory soy and the heat from sriracha without overpowering the curry powder’s warmth.
Why add 2 tablespoons of water with the curry powder?
Curry powder is a dry spice and can scorch quickly in a hot wok. The 2 tbsp of water is added along with the curry powder to create a brief slurry that coats the noodles evenly and prevents the spice from burning before everything is mixed together. 
I tried it. It was tasty but the rice noodles got sticky. How do I ensure that rice noodles dont get sticky?
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.