Curry and Pepper Noodles
Ingredients
- 2 (70g each) uncooked ramen bricks or other noodles of choice
- Spring onions, for topping
- 1/2 tablespoon oil for cooking (sesame oil recommended)
Veggies
- Sliced green onion
- Sliced carrots
- Sliced red bell pepper
Sauce
- 3/4 cup room temperature water
- 2 1/2 tablespoons soy sauce, or to taste
- 2 tablespoons maple syrup or other liquid sweetener (or substitute sugar)
- 1/4 to 1/2 teaspoon ground pepper, adjust to desired spice
- 2 tablespoons curry powder
- Cornstarch slurry: 1 1/2 tablespoons cornstarch and 3 tablespoons room temperature water
Preparation
Mix all the sauce ingredients in a bowl and set aside.
Heat a pot with water and cook noodles until chewy.
While the noodles are cooking, heat a pan and add in some oil.
Sauté the veggies until tender.
Add in the sauce and leave to simmer over medium heat.
Once the sauce boils, add in the cornstarch slurry.
Mix until the sauce thickens.
Add in the cooked noodles and mix until well incorporated.
Enjoy while hot and feel free to garnish with some spring onions.
Notes
This recipe serves 2-3 people.
Veggies can be customized with whatever is on hand.
Adjust pepper and soy sauce to taste for desired spice and flavor.
