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Curry Noodles with Stir-Fried Vegetables

A recipe for Curry Noodles with Stir-Fried Vegetables
Course Main
Cuisine N/A
Keyword curry, noodle, rice noodle
Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings 3 -4 Servings



  • 1/4 cup chicken broth Chinese if possible
  • 3 tablespoons soy sauce
  • 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • 1 1/2 tablespoons peanut, corn, or safflower oil
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 1/2 tablespoons curry powder
  • 2 1/2 cups very thinly sliced red onions
  • 2 cups thinly sliced bell peppers
  • 4 cups thinly sliced Napa cabbage
  • 1/2 pound rice noodles vermicelli, maifun, bihon


  • In a small bowl, mix together the chicken broth, soy sauce, sugar, salt, and pepper to make the sauce. Set aside.
  • Fill a large bowl or pot with hot, just boiled water and add rice noodles. Let noodles soften until just tender, about 5 minutes. Drain, rinse with cold water, and drain again.
  • Heat a large wok over high heat and add oil. Once the oil and pan are very hot, add the garlic, ginger, and curry powder. Stir-fry about 10-30 seconds, just until fragrant. Stir in the red onions and cook about a minute. Add the bell pepper slices and cook another minute. Stir in the Napa cabbage and cook for an additional 3 minutes, until all the vegetables are heated through and beginning to soften.
  • Toss in the noodles and sauce. Cooked until just heated through and mixed. Serve immediately or at room temperature.