Wide Rice Noodles with Pumpkin Curry
Main Dishes • Indian
Description
Wide rice noodles with pumpkin curry
Ingredients
- Rice Noodles 10 oz
- Pumpkin 15 oz
- Red Curry Powder 2 spoons
- Coconut Milk 15 fl oz
- Soy Sauce 4 spoons
- Lime 2 pieces
- Vegetable Oil 0 fl oz
- Cilantro 0 oz
- Raw cane sugar 2 spoons
- Toasted Sesame 1 tablespoon
- Ginger 0 oz
- Sesame Oil 1 tablespoon
Step-by-Step Guide
Step 1
In a wok, heat vegetable oil and sauté the curry paste with ginger and pumpkin, cut into small cubes. Cook for about three to four minutes, then add coconut milk, lime juice, sesame oil, cane sugar, and soy sauce, and simmer the curry for another five to seven minutes.
Step 2
Prepare the rice noodles according to the instructions on the package—some types require brief boiling, while others should simply be soaked in hot water.
Step 3
Mix the curry with the cooked noodles and roughly chopped cilantro, sprinkle with sesame seeds, and serve immediately.
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