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Indonesian Curry Noodles with Crunchy Cabbage & Roasted Pepper Relish
2 Serving Dinner

Indonesian Curry Noodles

with Crunchy Cabbage & Roasted Pepper Relish

Tags: High-Protein, Nut-Free, Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
650
FAT
5g
CARBOHYDRATES
132g
PROTEIN
29g


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INGREDIENTS

  1. 10 oz fresh ramen noodles
  2. ½ cup whole mung beans
  3. 1 tbsp curry powder
  4. 1 tsp turbinado sugar
  5. 2 tsp tamari
  6. 2 tbsp massaman curry paste (divided)
  7. 4 oz roasted red pepper, minced
  8. 1 lime, zested and juiced (divided)
  9. ½ oz cilantro, leaves and tender stems roughly chopped (divided)
  10. 3 garlic cloves, peeled and minced
  11. 6 oz shredded red cabbage (divided)
  12. 1 fl oz rice vinegar
  13. Salt*
  14. 3 tbsp vegetable oil*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Large skillet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
650
FAT
5g
CARBOHYDRATES
132g
PROTEIN
29g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the ramen noodles

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.

2
Cook the mung beans

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.

3
Make the curry sauce

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.

4
Make roasted pepper relish

Add the remaining massaman curry paste, roasted red pepper, lime zest, and just half the cilantro to a medium bowl. Stir and set aside.

5
Stir-fry the noodles

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.

6
Serve

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!

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