Vegetable Curry Noodles

A Family favorite! And quick to make!

Ingredients  (For 3 people)

1/2 (6 Oz) packet - egg noodles ( I used Fine Egg Noodles)
1 cup - Matchstick cut carrots ( you get it in any grocery)
1/2  bell pepper julienned
1/3 onion thinly sliced ( scallions work better if you have )
1/2 cup cabbage
2 tbsp kitchen king masala or Japanese curry powder
1 tbsp garlic powder
1 tbsp chili powder
4-5 tbsp olive oil for sauté
Salt to taste

Method

1. Boil water and cook the noodles according to the packet but leave it al-dente ( little under cooked, this is important, else the noodles won’t sauté well)
2. While the noodles cook, in a wide mouth vessel , ideally a wok, heat the oil
3. First put in the onions and bell peppers , when slightly transparent , add other veggies
4. Sauté for a couple minutes then add salt and garlic powder
5. In the end add the kitchen king masala, chili powder  and sauté , adjust salt as needed
6. Cover and cook for 5 mins on low- med
7. By now the noodles would be cooked, drain the noodles and add to the veggie mix
8. Toss till all the masala has covered the noodles , at this point the heat should be on medium high or high , partial crisping is good thing to have! Sautéing for 2-3 mins on high while tossing is good enough.
9. Cover till ready to serve!

Sriracha Mayo is a popular side for the dish, but it’s wonderful as is!!

Enjoy!