Nava Atlas's Yellow Curry Rice Noodles

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IngredientsPicture of Yellow Curry Rice Noodles

  • 8 ounces rice-stick noodles (rice vermicelli)
  • 1 large onion, quartered and thinly sliced
  • 2 cloves garlic, minced
  • 1 cup baby carrots, halved (if thin) or quartered lengthwise
  • 1 red bell pepper, cut into narrow, 2-inch-long strips
  • 1 green bell pepper, cut into narrow, 2-inch-long strips
  • 1 tablespoon neutral vegetable oil, such as safflower oil
  • 1 (8-ounce) package baked tofu, cut into narrow strips
  • 1 cup frozen green peas, thawed


  • ¼ cup soy sauce or tamari
  • 1 teaspoon natural granulated sugar
  • 2 teaspoons good-quality curry powder
  • 2 teaspoons grated fresh or squeezebottle ginger, to taste


1. Combine all the ingredients for the sauce with ¼ cup of water in a small bowl, then whisk together. Set aside until needed.

2. Cook the noodles according to the package directions, then drain. Transfer to a cutting board and chop in several directions to shorten.

3. Meanwhile, prepare the vegetables as directed before beginning to stir-fry.

4. Heat the oil in a large skillet or stir-fry pan. Add the onions, garlic, and carrots, and stir-fry over medium-high heat for 4 minutes. Add the red and green bell peppers and tofu strips and stir-fry for 3 to 4 minutes longer.

5. Add the cooked noodles to the pan, along with the sauce and peas. Toss quickly and stir-fry just until everything is well heated through. Serve at once.

Serves 4 / Approximate cost* per portion: £1.27


Recipe taken from Vegan on a Budget by Nava Atlas (Sterling Publishing). 

*Approximate cost calculated using average prices from three main supermarket retailers in the UK. Price data accurate as of December 2021.

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