Curried rice noodles with vegetables

Method

1. Boil the kettle. Put the rice noodles in a heatproof bowl, cover with boiling water and soak for 5 to 8 minutes, until soft with a little bite, then drain and rinse under cold water.
2. Slice the red pepper thinly, cut the carrot into matchsticks, slice the garlic and cut the spring onions into short lengths. Cut the lime in half.
3. Warm the olive oil in a wok or large frying pan over a medium-high heat. Stir-fry the red pepper and carrot for 3 minutes.
4. Add the garlic, curry powder and frozen peas and stir for 1 minute, until the spice smells toasted and the peas have thawed. If the curry powder catches, add a splash of water.
5. Tip in the noodles, beansprouts, spring onions and soy sauce. Toss for 2 minutes, until the noodles are evenly yellow and hot.
6. Squeeze over the juice of half the lime and serve with the other half cut into wedges.

Tip Curry powder can catch and turn bitter in a hot wok, so keep a splash of water to hand. Rinse the noodles well, or they stay sticky.

Photo made with AI.

From Nosha · nosha.app