Curried Rice Noodles

READY IN: 40mins
Recipe by Sharon123

Indian curry spices mixed with Asian noodles and sauce create a colorful, exotic noodle saute that is quick to make. From The Moosewood Low Fat Favorites Cookbook. If rice noodles are unavailable, use linguine or any Asian flat wheat noodle as a substitute-but don't use rice vermicelli.

Top Review by lauralie41

This was a tasty recipe and I also used half the ingredients. The flavors of the spices and rub with the vegetables and noodles is very good. A quick and easy dish to make! The rice noodles themselves,we were a little disappointed in. Next time I will use linquine. The texture of the noodles is what I think we were not real happy with. Instead of dry sherry I used fat free vegetable broth, lite soy sauce and splenda for the sugar. I omitted the vegetable oil and lightly sprayed the pan with cooking spray, also omitted the salt.

Ingredients Nutrition


  1. Place the noodles in a heatproof bowl and cover them with boiling water.
  2. Cover the bowl and set aside.
  3. Mix together the curry powder, cumin, turmeric, and coriander in a small bowl.
  4. In a separate bowl, combine the sherry, soy sauce, water, and sugar and set aside.
  5. In a large nonstick or well-seasoned cast iron skillet, combine the garlic, ginger, and oil and saute on medium heat for about 2 minutes, stirring constantly.
  6. Add the red onions and carrots and cook for 3 to 5 minutes, stirring often.
  7. Add the bell peppers and continue to cook, stirring, for about another 4 minutes.
  8. Add the bok choy and dried spice mixture and cook for 1 or 2 minutes.
  9. Pour in the sauce mixture, cover, and simmer for another 2 minutes, or until the bok choy is tender.
  10. Drain the rice noodles, which should be softened, and add them to the saute.
  11. Stir until hot, then season with salt and black pepper to taste.
  12. Serve with lime wedges and your choice of basil, cilantro, or scallions.
  13. Variations:.
  14. For a spicy hot dish, add cayenne, chili paste, or Tabasco to taste, or replace the dried spices with 1 or 2 tbsp of Thai curry paste.
  15. Add cayenne with the red onions and carrots; add chili paste, Tabasco, or Thai curry paste near the end of cooking.
  16. Enjoy!

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