Back home
Ingredients
Method
- 100g rice noodles
- 1⁄2 red onion, sliced
- 1 carrot, cut into matchsticks
- 1 leek, finely sliced
- 3 leaves of cabbage, shredded
- 1 tbsp veg oil
- Chives and red chilli, to serve
- For the Curry Paste
- 2 tsp medium curry powder
- 1⁄2 tsp chilli powder
- 1 tbsp light soy sauce
- 1⁄2 tsp dark soy sauce
- 1⁄2 tsp sesame oil
- Cook the noodles according to pack instructions, then drain, dry on kitchen paper, and set aside. Meanwhile, mix the ingredients for the curry paste until thoroughly combined in a bowl.
- Place the prepped veggies into a wok with 1⁄2 tbsp of oil. Stir fry until tender and cooked through, then add a tsp of oil and toss the noodles into the wok. Fry together for a minute or two, then add the curry paste and stir-fry for 30 seconds more. Serve hot in bowls, scattered with chives and chopped red chilli.
10 mins
2 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box