These crunchy, spicy, and flavorful veggie noodles are delicious and easy to make.
Nutritional Info (per serving):
329 kcal
9g protein
53g carbohydrates (9g sugars)
8g fat (1g saturated)
7g fiber
1.3g salt
Ingredients
For the noodles:
100g dried rice vermicelli noodles
½ medium red onion, thinly sliced
1 large carrot, cut into thin sticks
1 small leek or 3 spring onions, thinly sliced
3 leaves Chinese leaf, cabbage, or spring greens, shredded
1 tbsp sunflower or vegetable oil
Chopped chives or spring onions and sliced red chili, for garnish
For the curry paste:
2 tsp medium curry powder
¼–½ tsp hot chili powder (to taste)
1 tbsp light soy sauce
½ tsp dark soy sauce
½ tsp sesame oil
Method
Prepare the noodles: Put the noodles in a bowl and cover with just-boiled water.
Soak for 2 minutes, then drain and pat dry. If you have time, let them dry on a
clean towel for 10–15 minutes to keep them firm.
Make the curry paste: Mix all curry paste ingredients in a small bowl.
Prepare the vegetables: Arrange onion, carrot, leek, and greens on a plate or
board in a semi-circle. Put the noodles and curry paste in front for easy access.
Stir-fry the vegetables: Heat ½ tbsp oil in a wok on very high heat. Add onion and
stir-fry 10–15 seconds. Add carrot and stir-fry 10 seconds. Add leek and stir-fry
10 seconds more. Add a little more oil and the greens, stir-fry 10–15 seconds.
Push vegetables to the sides of the wok.
Cook the noodles: Add another teaspoon of oil in the center of the hot wok. Add
noodles and fry for a few seconds. Mix vegetables into the noodles and stir-fry
for about 1 minute.
Add the curry paste: Stir-fry the noodles, vegetables, and curry paste together
for 20–30 seconds.
Serve: Divide into two bowls and top with chives or spring onions and sliced red