Curried noodles with vegetables from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • anya_sf on April 18, 2021

    I used 12 oz rice noodles (linguine thickness, which worked fine), so I increased the sauce, ginger, garlic, and curry powder by 50%. For vegetables, I used 1 onion, 3 carrots, 1/2 head regular cabbage, and peas. I also added scrambled egg, slivered ham, and shrimp, cooked separately. Unfortunately, the curry tasted too strong and the dish was borderline too salty. I'd consider making this again with less curry powder and salt, but will probably just try a different recipe next time.

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