Curried Vegetarian Noodles

Page 34

Cuisine: Asian | Course Type: Sides

(1 review)

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Recipe Reviews

I’ve only made one recipe from the book so far, Vegetarian Curry Noodles, and in a *new* move for me I actually followed the recipe (mostly). This is a veggie version of a dish the book’s author found in Singapore. It’s supposed to have rice noodles, red onions, red bell peppers and napa cabbage in a light curry sauce. I used tapioca noodles and collard greens because I had them on hand, and put a serrano chile in for heat. Heat it definintly gave!

The noodles turned out extremely well. Following the recipe – shockingly! – gave me a perfectly coated dry noodle dish with extra heat, but not so much that B & I couldn't handle it. We paired it with a little side salad and a bottle of Two-Buck Chuck and had a great Sunday dinner.

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