Total Time
10mins
Prep 5 mins
Cook 5 mins

Easy, different, very flavourful pasta dish. This is good served warm as a side, or cold as a salad. This is perfect for potlucks or picnics, it's very transportable and doesn't need to be reheated.

Ingredients Nutrition

  • 250 g rice noodles
  • 2 leeks (white part and a bit of green part, chopped)
  • 6 carrots (peeled and grated)
  • 1 head broccoli (flowerets only, chopped)
  • 1 tablespoon butter
  • 2 tablespoons oil (I used grapeseed or extra virgin olive oil)
  • 1 tablespoon curry powder
  • 1 tablespoon garlic powder
  • 2 tablespoons white wine (use water , vegetable or chicken broth, if you do not have)
  • 1 teaspoon kosher salt
  • salt and pepper

Directions

  1. Boil some water, turn heat off, add Rice Sticks.
  2. Let sit in water for about 3-4 minutes, or until done and strain.
  3. Heat wok, add oil and butter until melted.
  4. Add curry powder, garlic powder and kosher salt.
  5. Add leeks and toss for about 1 minute.
  6. Add carrots and toss for about 1 minute.
  7. Add broccoli and toss for about 1 minute.
  8. Add wine, (or other liquid) and put the lid on wok or pan.
  9. Let everything simmer/steam on med.
  10. heat for 2 minutes.
  11. Remove lid, add Rice sticks, toss and put in serving bowl.
  12. Season with salt and pepper to taste, and I also usually add a little extra virgin olive oil at this point, and give it a last toss before serving.
  13. Enjoy!
Most Helpful

4 5

This recipe has great potential, but as written, I thought it lacked flavor. After it was done, we found it was excellent with some more curry powder, salt, and sesame seed oil drizzled over it. We substituted asparagus for the broccoli and really enjoyed that addition as well!

4 5

This is a very nice recipe but I found that I wanted a little more flavor so I added garlic soy sauce just before serving. I did not add any Olive Oil.. I cut the recipe back to two servings so may have been a bit light with the curry & garlic. It is an easy recipe to coordinate letting the noodles sit in the hot water while you cook the veggies. Thanks Nathalie for a new rice noodle recipe

5 5

I've used this recipe as a base a number of times. Sometimes using no veggies, sometime whatever frozen veggies I had on me at the time (I usually use ramen so I just add the frozen veggies in with the ramen as it heats up with just enough water so that I don't have to drain the pan when the ramen is cooked). I've never used butter for it, but plenty of sesame oil (I very much recommend the sesame oil). I don't have garlic powder, but have skipped the salt and used garlic salt. I also like to use a good amount of soy sauce (goes well with the sesame oil and curry powder).