20 mins | Vegetarian
Get ready for some seriously tasty, veggie-packed noodles! Picture golden egg noodles tossed with all the best crunchy veggies— shredded carrots, cabbage, onions—the works! Each bite is packed with flavour thanks to a mix of fragrant curry leaves, a tangy hit of tamarind, and a sweet-savoury ketchup sauce that ties it all together with a little kick. It’s like the comfort of your favourite restaurant noodles, but even better because you’re enjoying them at home. Perfect as a main dish or a side, this one’s a go-to for any noodle lover looking for a veggie-friendly meal that’s as satisfying as it is delicious.
20 min Fried Noodles
Ingredients
- 250g egg noodles
- 8-10 curry leaves
- 1 cup of shredded carrot
- 1 large white onion (sliced)
- 1 cup of shredded carrot
- 1 tsp of tamarind paste
- 1 tsp of water
- 1 tbsp sugar
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp salt
- 2 tbsp ketchup
Directions
- Prepare the egg noodles according to the package instructions, then set them aside.
- For the tamarind paste, mix tamarind with 1 teaspoon of warm water until it forms a smooth paste.
- In a wok, heat some oil over high heat and add the curry leaves. Once they’re fragrant, reduce the heat to medium and add all the vegetables, except the cabbage.
- Sauté until the vegetables soften, then add in the egg noodles, tossing quickly to combine.
- Stir in the spices, followed by the tamarind paste, sugar, and ketchup, mixing well.
- Top with some green onion and its ready to enjoy!
