Noodles are tossed with curry powder and veggies to create a flavorful and comforting meal that tastes like your favorite take-out! This easy homemade version comes together in less than 30 minutes.
Bring a pot of salted water to a boil, and cook the noodles according to the directions on the package. When they are done, drain and set aside.
While the noodles are cooking, heat the olive oil in a separate large skillet over medium heat and add in the red onion, bell pepper, and shredded cabbage. Stir until the veggies have softened, about 8 to 10 minutes. Add in the ginger and garlic, and stir for 1 more minute.
To prepare the sauce, stir together the sesame oil, tamari, curry powder, vinegar, and maple syrup. Pour the sauce over the sauteed veggies and add in the cooked noodles.
Season the noodles and veggies with a 1/2 teaspoon of salt and black pepper, or to taste, and toss well to make sure everything is well-coated in the sauce and piping hot. Serve warm right away, with chopped green onions on top, if desired. Leftovers can be stored in an airtight container in the fridge for up to 5 days. (They are delicious cold, too!)
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Notes
This recipe makes roughly 3 servings if you don't add any extra protein to it, or it will serve 4 if you do add protein. Nutrition information is for 1/3 of the recipe, with no extra additions, using chickpea noodles. This information is automatically calculated, and is just an estimate, not a guarantee.For a lower-carb dish, you can use only 4 ounces of pasta, for a higher ratio of veggies in each serving. In that case, you won't need the extra salt added at the end.