Curry Noodles with Root Vegetables




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.




  • 2 tablespoons oil
  •  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)



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.





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Recipe Name
Curry Noodles with Root Vegetables
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