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Thin rice vermicelli noodles tossed with crisp vegetables in a fragrant, curry-spiced sauce. This popular Indo-Chinese stir-fry is a quick, flavorful, and satisfying one-pan meal perfect for a weeknight dinner.
For 4 servings
Prepare Noodles and Sauce
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Thin rice vermicelli noodles tossed with crisp vegetables in a fragrant, curry-spiced sauce. This popular Indo-Chinese stir-fry is a quick, flavorful, and satisfying one-pan meal perfect for a weeknight dinner.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 322.57 calories per serving with 5.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Finish
Serve
For a more substantial meal, add 200g of pan-fried tofu cubes, scrambled eggs, or paneer along with the vegetables.
Feel free to incorporate other quick-cooking vegetables like bean sprouts, mushrooms, snow peas, or baby corn. Add bean sprouts in the last minute of cooking to keep them crunchy.
Garnish with a tablespoon of roasted peanuts or cashews for extra texture and flavor.
This recipe is naturally gluten-free as rice noodles are used. Ensure you use a gluten-free soy sauce (tamari) to keep the entire dish gluten-free.
Loaded with vegetables like cabbage, carrots, and bell peppers, this dish is an excellent source of dietary fiber, which aids digestion, and essential vitamins like Vitamin C and A.
The inclusion of spices like ginger, garlic, and chili can have a thermogenic effect, which may help to slightly boost metabolism and improve circulation.
This recipe is a complete and flavorful vegan meal that provides energy from carbohydrates and nutrients from a rainbow of vegetables, keeping you full and satisfied.
One serving of this recipe contains approximately 315-350 calories, making it a relatively light yet satisfying main course. The exact count can vary based on the specific ingredients and oil used.
Yes, this dish can be very healthy. It's packed with a variety of vegetables, providing fiber, vitamins, and minerals. It's also plant-based and can be made low in sodium by using low-sodium soy sauce.
Absolutely. Rice vermicelli noodles are naturally gluten-free. The only ingredient to check is the soy sauce. Simply substitute regular soy sauce with tamari or a certified gluten-free soy sauce.
Madras curry powder is traditionally used for its balanced heat and flavor profile. However, any good quality medium-hot curry powder will work well. You can even make your own blend.
You can easily add protein by including pan-fried tofu cubes, paneer, or scrambled eggs. Add the cooked protein source along with the noodles in the final step of stir-frying.
This usually happens if the noodles are over-soaked or not rinsed with cold water. Soaking them just until pliable and then rinsing immediately stops the cooking and washes away excess starch, which helps prevent clumping.