Curry Noodles (Vegan)
Curry noodles - these easy vegan curried noodles with veg are a great satisfying side dish. Based on Singapore noodles they are full of flavour and quick and easy to make.
Servings 4 people
Ingredients
- 200 g (7 oz) rice vermicelli noodles (or noodles of your choice)
Sauce:
- 60 ml (¼ cup) light soy sauce
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon grated ginger (fresh or frozen/from a jar)
- 4 cloves garlic peeled and crushed
- 1 ½ Tablespoons mild curry powder
- ½ teaspoon turmeric
- 1 teaspoon MSG
- ⅛ teaspoon white pepper
Vegetables:
- 1 small onion
- 1 red bell pepper
- 115 g (4 oz) shitakke or chestnut mushrooms
- 1 medium carrot
- 125 g (4 ½ oz) savoy cabbage
- 4 spring onions (scallions)
- 1 Tablespoon oil for frying
Instructions
- Soak/cook the noodles according to the instructions on the packet.
- Whisk together the soy sauce, sesame oil, ginger, garlic, curry powder, turmeric, MSG and white pepper in a jug.
- Peel and slice the onion, cut the pepper, mushrooms and carrot into bite sized pieces, shred the cabbage and slice the spring onions.
- Heat the oil in a large wok or frying pan over a medium high heat. Fry the onion for a couple of minutes then add the rest of the vegetables and fry over a high heat for about 3 minutes until slightly softened.
- Add the sauce and spring onions and cook for a couple of minutes then toss through the drained noodles until they are thoroughly coated. Cook for a couple more minutes, stirring constantly, until heated through.
Notes
See post above for tips, details and step-by-step photos.