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Curried Noodles with Vegetables

I was thinking Singapore-style noodles here, although in a vegetarian incarnation. You could add some scrambled egg and mushrooms to the mixture, or even the traditional barbequed pork and shrimp (or chicken). We liked it fine as it was, though. Cabbage, carrots and onions is a combination of vegetables I never get tired of. Just as well. They are around for a long time.

4 servings
30 minutes prep time


2 cups finely chopped cabbage
2 cups grated carrots (2 medium)
1 large onion
2 stalks of celery
200 grams fine brown rice noodles
4 tablespoons mild vegetable oil
2 to 3 teaspoons Malaysian curry powder
salt to taste

Put a large pot of salted water on to boil.

Chop the cabbage. Peel and grate the carrots. Peel and slice the onion into thin slivers. Wash, trim and slice the celery thinnly.

When the water boils, drop in the noodles and boil them for just a minute or so. Drain them and rinse them in cold water. Chop or snip them with scissors into short pieces.

Heat half the oil in a large skillet. Add the celery and onion, and sauté until they begin to soften. Add the carrots and cook for a minute or two more, mixing well. Add the cabbage and cook until soft. When the vegetables look done to your liking, remove them to a serving plate.

Heat the remaining oil in the skillet. Add the noodles, and sprinkle them with the curry powder and salt. Cook for a minute or two, tossing them well until they are evenly coated in the curry powder. Add the vegetables back into the pan, stirring and turning until the noodles and vegetables are well mixed and hot through. Serve at once.





Last year at this time I made Roasted Pepper, Artichoke & Tomato Salad and Butternut Squash & Hazelnut Lasagne.