Curried Rice Noodles


Curried Rice Noodles

Servings 5
Total Time 35 mins


  • 3 tbsp olive oil
  • 1 brown onion
  • 1 tbsp grated ginger
  • 1 carrot
  • 1 red capsicum (bell pepper)
  • 1 head broccoli
  • 500gram firm tofu
  • 3 cups vermicelli noodles (cooked)
  • 1 tsp curry powder I used Keen's curry powder
  • 1/4 cup vegetable stock


  • Boil a pot of water (for noodles).
  • In a fry pan/ wok add olive oil and diced brown onion and grated ginger.
  • Once onions are golden brown add 1 thinly sliced red capsicum, 1 head of broccoli (cut into pieces) and after a few minutes add julienne carrot. Then add in the curry powder, feel free to add more depending how much spice you can handle. Add cubed tofu and add 1/2 cup of vegetable stock. The aim of the vegetable stock is to soften the vegetables, the liquid should evaporate.
  • Place noodles into the boiling water for 2 minutes. Drain and then rinse under cold water until the noodles are cool. Placing them under cold water will ensure the noodles don't stick together.
  • Add cooked noodles into the fry pan / woke and mix well together.

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