Indonesian Curry Noodles
with Crunchy Cabbage & Roasted Pepper Relish
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- 10 oz fresh ramen noodles
- ½ cup whole mung beans
- 1 tbsp curry powder
- 1 tsp turbinado sugar
- 2 tsp tamari
- 2 tbsp massaman curry paste (divided)
- 4 oz roasted red pepper, minced
- 1 lime, zested and juiced (divided)
- ½ oz cilantro, leaves and tender stems roughly chopped (divided)
- 3 garlic cloves, peeled and minced
- 6 oz shredded red cabbage (divided)
- 1 fl oz rice vinegar
- 3 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition.
Bring a medium saucepan with 2 quarts water and 1 tbsp salt to a boil. Add ramen noodles and cook until just al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process. TIP: We’ll use this saucepan again in the next step.
Add the mung beans, 1½ cups cold water and a pinch of salt to the small saucepan and bring to a boil. Reduce heat to medium, cover, and cook until the mung beans are tender, 25 to 30 minutes. If your mung beans are still a bit tough, leave the saucepan covered for an additional 5 minutes. Drain mung beans and set aside.
Add the curry powder, turbinado sugar, tamari, just half the massaman curry paste, and ¼ cup warm water to a small bowl and whisk to combine. Set aside.
Add the remaining massaman curry paste, roasted red pepper, lime zest, and just half the cilantro to a medium bowl. Stir and set aside.
Add garlic and 3 tbsp vegetable oil to a large skillet over medium-high heat and cook until golden brown, 2 to 4 minutes. Add noodles, mung beans, and curry sauce. Cook until the curry sauce is reduced by half, 4 to 6 minutes. Add remaining cilantro and just half red cabbage and cook until cabbage softens. Toss noodles with lime juice until fully coated.
Add remaining cabbage, rice vinegar, and a pinch of salt to a small bowl and set aside. Divide the Indonesian curry noodles between bowls. Top with roasted red pepper relish and crunchy cabbage. Enjoy!