Indian Stir-Fried Noodles with Vegetable Curry
These Indian stir-fried noodles with vegetable curry are a burst of colors and flavors. Every bite combines the aroma of Madras curry, the sweetness of coconut milk, and the crunch of fresh vegetables. It's my favorite recipe when I crave comfort with a twist. Inspired by the Indian street food that left a lasting impression on me, it's quick to prepare and will transport you straight to the sunny streets of Mumbai. Let yourself be tempted by this exotic blend that will satisfy your wanderlust cravings.
Ingredients
- wheat noodles250 g
- carrots2, julienned
- red bell pepper1, sliced
- button mushrooms150 g, sliced
- zucchini1, julienned
- onion1, sliced
- madras curry paste3 tbsp
- coconut milk400 ml
- turmeric1 tsp
- fresh cilantro1 bunch
- olive oil2 tbsp
- saltto taste
Instructions
- 1
Cook the noodles in a large pot of salted boiling water according to the package instructions. Drain and set aside.
- 2
In a large skillet or wok, heat the olive oil over high heat. Add the onion and sauté for 2-3 minutes until translucent.
- 3
Add the carrots, bell pepper, mushrooms, and zucchini. Stir-fry for 4-5 minutes, stirring occasionally; they should remain slightly crunchy.
- 4
Stir in the curry paste and turmeric with 2 tablespoons of water. Mix for one minute to release the aromas.
- 5
Pour in the coconut milk, then add the drained noodles. Gently toss to coat the noodles evenly with the sauce. Cook for 2-3 minutes.
- 6
Transfer to a serving dish, sprinkle with fresh chopped cilantro, and serve hot.
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