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 (we 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 sub sugar)
- 1/4 to 1/2 tsp ground pepper, adjust according to desired spice
- 2 tbsp curry powder
- 1 1/2 tbsp cornstarch + 3 tbsp room temperature water, mixed into a 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 some oil in a pan and sauté the veggies until tender.
Add the sauce to the veggies pan and simmer over medium heat.
Once the sauce boils, add the cornstarch slurry, mix until the sauce thickens, add the cooked noodles and mix until well incorporated.
Enjoy while hot and garnish with spring onions.
