For a different take on ramen noodles try this Indian spiced stir fried noodles packed with vegetables and Indian spices.
About the recipe
This recipe takes your regular fresh ramen or yaki-soba noodles that are available in the refrigerator section of the grocery store and spices it up with Indian seasonings.
An easy one pot meal that’s loaded with veggies and packed with flavor. It also makes for a great make ahead dish.
Indian Spiced Noodles
5-6 servings
Ingredients:
- Fresh ramen noodles. I used 6 15 oz packets for this recipe.
- 2 cups chopped onions
- 2 cups finely cut carrots or shredded carrots
- 3 cups finely cut bell peppers – any color
- 6-8 garlic cloves finely chopped
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 2 red chilies for some heat and a light smoky flavor
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tbsp brown sugar
- Salt
- 1 tbsp finely chopped mint leaves for a mild mint flavor
- Chopped cilantro for garnish
- Oil, use coconut oil if you have for a lovely coconut fragrance in the noodles.
Directions:
Warm fresh noodles in microwave to loosen the noodles. Set aside.
In large pot heat 3 tbsp oil. Add cumin seeds and red chili and toast in oil for 2-5 seconds. Add ginger paste, garlic and onions and fry in oil until onions are translucent and slightly browned. About 5-10 minutes. Add all the spices and mix into the onions.
Next add all the vegetables, salt and mix-in. Cook vegetables covered for 10-15 minutes until vegetables are tender.
Add brown sugar and mix into the vegetables. Then add the noodles and mint leaves and toss with the cooked vegetables. Cook the noodles for an additional 5 minutes. Indian spiced noodles are done.
Serve noodles garnished with extra mint leaves and chopped cilantro.
Cook’s Notes: For some plant-based protein, braise some extra firm tofu in 1 tsp oil until slightly browned and add to the cooked noodles. Try this noodle dish with any combination of vegetables such as chopped broccoli, zucchini, peas, and green beans just to name a few.
