Sharing this really easy and satisfying curry and pepper noodles!
I made them with a few basic ingredients and some veggies I had on hand.
For the noodles, I used instant ramen noodle bricks (that didn’t come with sauce packets, of course!). The brand of these exact noodles are Koka and they’re the Instant Non-Fried Noodles. You can of course opt to use other types of noodles if you’d like!
I simple boiled the noodles until still very chewy and has a good bite. You can opt to cook the noodles at the same time as you cook down the sauce so you can immediately throw it in the sauce right after it cooks.
I make sure not to cook them too long because they’ll still cook down in the sauce later on and I don’t want soggy noodles!
But if you decide to cook the noodles before the sauce (and possibly use the same pan), then I suggest running the noodles through some water. I placed them on a strainer in the photo below.
These noodles are also a great way to use up whatever vegetables you have available. You can also opt to add in some tofu, tempeh, or mushrooms! It’s really up to you.
They’re also really saucy so slurp away! Best enjoyed while hot!
Get the recipe below!
You can also check out my other noodle recipes:
- Thai Drunken Noodles (Pad Kee Mao)
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Stir-Fried Tofu and Basil Noodles
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Chinese-Style Bolognese
- Ginger and Scallion Noodles
If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂
Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?
Curry & Pepper Noodles
Ingredients
- 2 servings uncooked ramen bricks or other noodles of choice (70g each), see notes
- 1/2 tbsp oil for cooking (I used toasted sesame oil)
Veggies (totally up to you!)
- Sliced green onion
- Sliced carrots
- Sliced red bell pepper
Sauce
- 3/4 cup room temp. water
- 2 1/2 tbsp soy sayce or to taste
- 2 tbsp maple syrup or other liquid sweetener or sub sugar
- 1/4 to 1/2 tsp ground black pepper adjust according to desired spice
- 2 tbsp curry powder
Cornstarch Slurry
- 1 1/2 tbsp cornstarch
- 3 tbsp room temp. water
For Serving
- Spring onions or scallions for topping
Instructions
- Mix all the sauce ingredients in a bowl. Feel free to adjust the seasoning according to your desired taste! Set aside.
- For the cornstarch slurry, mix the cornstarch and water in a small bowl. Set aside.
- Heat a small pot with water. Add in the noodles and then cook the noodles until still very chewy and have a good bite. Don't overcook your noodles so they won't turn soggy since they'll still cook in the sauce later on.
- While the noodles are cooking, heat a pan over medium high heat. Add in the oil. Sauté the veggies and other filling of choice until tender. If using tofu, you can simply just pan-fry these. Add in the sauce then lower the heat. Leave to simmer over medium heat.
- Once the sauce boils, give the cornstarch slurry a good mix again then add it in the sauce. Mix until the sauce thickens. Add in the cooked noodles and mix until well incorporated. If you find the noodles a little dry (especially if using noodles that you pre-cooked and didn't come straight from the pot ot water), you can add 1-2 tbsp of water to the noodles and give it a good mix. Feel free to add more curry powder, soy sauce, or pepper to the noodles if you'd like.
- Enjoy the noodles while hot and feel free to garnish with some spring onions, if desired.
WATCH Video
Notes
Noodles
I recommend wheat noodles for this recipe. But if you’re looking for a gluten-free alternative, you can opt to use thin rice noodles or even vermicelli. But I wound’t recommend thick, wide rice noodles.NUTRITIONAL INFO
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