These curry noodles are perfect for those times when you need to throw together a side dish ridiculously quickly. This can literally be prepared in the time it takes to boil a kettle of water, plus three minutes. These are the kind of noodles that don’t need to be boiled, just soaked in boiling water for three minutes and they’re done.
These gluten free vegan noodles are delicious and so quick and easy to prepare. I love how the noodles get infused with the flavour of the curry powder just from sitting in the hot water. And the spinach wilts perfectly from the heat of the water without getting overcooked.
Curry Noodles Recipe:
200 g brown rice noodles
2 teaspoons curry powder
2 cups raw baby spinach leaves
2 cloves chopped garlic
2 tablespoons of sesame oil
salt and pepper to taste
garnish: sesame seeds and dried chili flakes
While you’re waiting for the kettle to boil, place the noodles in a pot and add the baby spinach, garlic, and curry powder. When the water is boiled, pour it into the pot to completely cover the noodles/spinach and let them sit in the boiled water for three minutes before straining. Toss these curry noodles with salt, pepper and sesame oil, then garnish with sesame seeds and chili flakes.