Curried Stir-Fried Noodles with Vegetables Recipe

Name: Curried Stir-Fried Noodles with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried rice-stick noodles (rice vermicelli)*; 3 medium carrots (about 1/2 pound); 1 bunch broccoli, cut into small 1 1/2-inch-long flowerets (about 3 cups), reserving stems for another use; white and pale green parts of 1 medium leek, cut lengthwise into 2-inch-long julienne strips; 1 medium red onion, sliced thin lengthwise (about 2 cups); 1/2 cup chicken broth; 1 teaspoon cornstarch; 4 tablespoons soy sauce; 2 tablespoons Scotch; 1 tablespoon sugar; 1 teaspoon salt; 1 teaspoon Asian sesame oil; 2 teaspoons vegetable oil; 1 1/2 tablespoons minced garlic; 1 1/2 tablespoons minced peeled fresh gingerroot; 1 tablespoon curry powder; 1/4 teaspoon turmeric, if desired, for a brighter yellow color; 4 scallions, cut lengthwise into 2-inch-long julienne strips; *available at Asian markets, some specialty foods shops and supermarkets

Servings: persons

1/2 pound dried rice-stick noodles (rice vermicelli)*
3 medium carrots (about 1/2 pound)
1 bunch broccoli, cut into small 1 1/2-inch-long flowerets (about 3 cups), reserving stems for another use
white and pale green parts of 1 medium leek, cut lengthwise into 2-inch-long julienne strips
1 medium red onion, sliced thin lengthwise (about 2 cups)
1/2 cup chicken broth
1 teaspoon cornstarch
4 tablespoons soy sauce
2 tablespoons Scotch
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Asian sesame oil
2 teaspoons vegetable oil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh gingerroot
1 tablespoon curry powder
1/4 teaspoon turmeric, if desired, for a brighter yellow color
4 scallions, cut lengthwise into 2-inch-long julienne strips
*available at Asian markets, some specialty foods shops and supermarkets

1
In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander.
2
Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips.
3
In a large steamer rack set over boiling water steam broccoli, covered, 1 minute.
4
Add carrots and leek and steam, covered 1 minute.
5
Add onion and steam, covered, 1 minute.
6
Transfer vegetables to a large bowl.
7
In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
8
Heat a wok over high heat until hot and add oil.
9
Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds.
10
Add curry powder and turmeric and stir-fry 5 seconds.
11
Stir sauce and add to curry mixture.
12
Bring curry sauce to a boil, stirring.
13
Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 pound dried rice-stick noodles (rice vermicelli)*, 3 medium carrots (about 1/2 pound), 1 bunch broccoli, cut into small 1 1/2-inch-long flowerets (about 3 cups), reserving stems for another use, white and pale green parts of 1 medium leek, cut lengthwise into 2-inch-long julienne strips, and more.

Yes, Curried Stir-Fried Noodles with Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Stir-Fried Noodles with Vegetables

How did you like this recipe?

Frequently Asked Questions