Yellow Curry Rice Noodles
Inspired by a dish known as “Singapore Noodles,” this recipe combines Asian and Indian influences. This tasty and pleasantly offbeat dish is seasoned with both soy sauce and curry. Inexpensive rice noodles are a nice change of pace from regular pasta and are widely available in the Asian foods section of most supermarkets. For this recipe, make sure to get rice-stick noodles, also known as rice vermicelli, rather than the wide rice noodles used for making Pad Thai. This one-dish meal can be completed with any kind of simple salad.
Ingredients
- 8 ounces rice-stick noodles (rice vermicelli)
- 1 large onion quartered and thinly sliced
- 2 cloves garlic minced
- 1 cup baby carrots halved (if thin) or quartered lengthwise
- 1 red bell pepper cut into narrow, 2-inch-long strips
- 1 green bell pepper cut into narrow, 2-inch-long strips
- 1 tablespoon neutral vegetable oil such as safflower oil
- 1 (8-ounce) package baked tofu cut into narrow strips
- 1 cup frozen green peas thawed
SAUCE
- ¼ cup soy sauce or tamari
- 1 teaspoon natural granulated sugar
- 2 teaspoons good-quality curry powder
- 2 teaspoons grated fresh or squeeze-bottle ginger to taste
Instructions
- Combine all the ingredients for the sauce with ¼ cup of water in a small bowl, then whisk together. Set aside until needed.
- Cook the noodles according to the package directions, then drain. Transfer to a cutting board and chop in several directions to shorten.
- Meanwhile, prepare the vegetables as directed before beginning to stir-fry.
- Heat the oil in a large skillet or stir-fry pan. Add the onions, garlic, and carrots, and stir-fry over medium-high heat for 4 minutes. Add the red and green bell peppers and tofu strips and stir-fry for 3 to 4 minutes longer.
- Add the cooked noodles to the pan, along with the sauce and peas. Toss quickly and stir-fry just until everything is well heated through. Serve at once.
Notes
Recipe reprinted with permission from Vegan on a Budget by Nava Atlas.