Curry & Pepper Noodles

5 from 1 vote

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. Enjoy and slurp away!

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Asian, Chinese

Servings

Calories 329 kcal

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.

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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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