Thursday, November 14, 2013

Curried rice noodles

I love noodles. There I said it!!! Noodles of all forms are my favorite. I like them so much that you can always find a packet of noodles in my pantry. There is something irresistible about this stringy food. To me noodles is the ultimate comfort food. You can cook the noodles in a hundred ways using a myriad of ingredients. 

As for this rice noodles, I have used the humble curry powder and the fiery Sri racha sauce to flavor the dish. This wholesome noodle dish is full of flavor and taste. But what I really like about this dish is the fact that it can be put together in no time. One the vegetables are chopped and the noodles are cooked, it hardly takes anytime to put this dish together. If you feel that veggies are not your thing, then you can cook this vibrant dish with Paneer or tofu as well or with meat as well. Now isn't this versatile?

The curried rice noodle was huge hit with me and the kiddo. But S said that he preferred the hakka noodle to this anyway. But then this opinion is from a man who just can't like a new flavor. As for me, I feel that this is a fun dish to make as well to eat. For I thoroughly enjoyed this spicy noodle dish!!

Curried rice noodles recipe:
Preparation time: 30min
Cooking time: 10min
Serves- 4

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, shredded
Ginger-garlic paste- 2 tsp
Light soya sauce- 3tbsp
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
Spring onion- 3tbsp, whites and greens separated chopped into 1" pieces
Lemon wedges to serve
Bean sprouts- 1/4 cup

  • 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.

  • I used the every day curry powder for I did not find the oriental curry powder. Despite this I felt that this did have an oriental flavor. Maybe it was because of the vinegar and the sauces.
  • If you do not have the sriracha sauce, then replace it with chili flakes and increase the vinegar to 1 tsp.
  • Rice vinegar can be replaced with normal white vinegar.


  1. wow tempting noodles and fabulous clicks :)

  2. why so tempting...i love rice noodles too!

  3. Your pictures are amazing, as usual. I saw this on FB and had to come check it out...I am a big fan of rice noodles!

  4. Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing more informatiom

  5. I wonder where the rice is for? Is it for the rice vinegar? But I'd like to know how to make one. So interesting. :)

  6. Scrumptious! The kind of noodle dish I'd eat anytime.




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