Curry and Pepper Noodles
Ingredients
- 2 (70g each) uncooked ramen bricks or other noodles of choice
- Spring onions, for topping
- 1/2 tbsp oil, for cooking (I used sesame)
Veggies
- Sliced green onion
- Sliced carrots
- Sliced red bell pepper
Sauce
- 3/4 cup room temperature water
- 2 1/2 tbsp soy sauce, or to taste
- 2 tbsp maple syrup or other liquid sweetener (or substitute sugar)
- 1/4 to 1/2 tsp ground pepper, adjust to desired spice
- 2 tbsp curry powder
- 1 1/2 tbsp cornstarch and 3 tbsp room temperature water, for slurry
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, add oil, and sauté the veggies until tender.
Add the sauce to the pan and leave to simmer over medium heat.
Once the sauce boils, add the cornstarch slurry and mix until the sauce thickens.
Add the cooked noodles and mix until well incorporated.
Enjoy while hot and garnish with spring onions if desired.
