Curry Rice Noodle

Curry Rice Noodle - vegetarian recipe

Curry Rice Noodle Ingredients
  • 150g rice noodles, softened in water, boiled and rinsed, set aside
  • ¼ piece (120g) firm tofu, sliced (not too thin)
  • 1/5 (80g) small onion, thinly sliced
  • 70g shredded carrots
  • 80g bean sprout (about a handful)
  • 2 green onions, only use the green leaves, cut into 1.5" section
  • 8g salt (or to taste)
  • 5g natural M.S.G
  • 15g sugar
  • 15g curry powder

How to cook Curry Rice Noodle

Add 1 Tablespoon oil in a heated pan, fry tofu slices until golden brown, remove and set aside. Add 1 Tablespoon oil in the pan, heat with medium to high heat, add onion slices and fry with high heat until fragrant.

Add tofu, carrot, bean sprouts and green onions. Keep stirring. Add cooked rice noodles and turn heat off. Add all the seasonings and mix well. Again, turn on the heat, stir quickly with medium heat until the rice noodles become dry and fragrant. Sprinkle a little green onion pieces for decoration before removing from the heat.

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