Curry Noodles with Root Vegetables

This delicious recipe for Curry Noodles with Root Vegetables is a creamy Chinese style curry that makes a simple supper.

Ingredients

2 tablespoons oil
1 onion cut into 1/2 inch chunk
3 cloves garlic (minced)
1 tablespoon ginger (minced)
1 carrot cut into 1/2 inch chunk
1 tablespoon curry paste
1 green bell pepper cut into 1/2 inch pieces
3 tablespoons curry powder
13.5 ounces coconut milk (400 ml)
3 tablespoons fish sauce (optional for vegetarians)
1 teaspoon sugar
8 ounces egg noodles (225g)
salt (to taste)
1 lime (cut into wedges)

Direction:

Step 1: Cook noodle/paste according to instruction on package. Drain and set aside. In the mean time, cut up all the vegetables.

Step 2: Heat the oil in a pot over medium high heat and add the onion, garlic, green pepper, carrots, and potato. Cook for about 6 minutes, until softened and fragrant. Add the curry powder, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes. Stir in the curry paste.

Step 3: Add cooked noodle to the curry. Turn off heat. Mix well. Add a squeeze of lime and serve.