• 8 Ratings


Ingredient Checklist


Instructions Checklist
  • Place rice noodles in enough lukewarm water to cover. Let soak until soft, about 20 minutes. Drain, and set aside.

  • Meanwhile, in a medium saute pan, heat 2 tablespoons vegetable oil over medium heat. Add curry and turmeric, and cook until fragrant, 1 to 2 minutes. Slowly add chicken stock; stir to combine. Remove from heat, and set aside.

  • In a wok or large saute pan, heat 2 to 3 tablespoons vegetable oil over medium-high heat. Add onions, garlic, and shallots, and saute until just wilted, 1 to 2 minutes. Add broccoli and cauliflower, season with salt and pepper, and cook for about 1 minute. Add 2 tablespoons water; stir to combine. Add carrots, napa cabbage, and chiles, and cook until the vegetables are al dente, about 2 minutes.

  • Make a well in the bottom of the wok. Pour 1 tablespoon vegetable oil into center of the well. Add egg. Allow to set slightly, then scramble, and incorporate into the other ingredients.

  • Add soaked noodles and curry-turmeric mixture to wok. Mix thoroughly to combine. Cook to heat through. Stir in sliced scalions. Season with salt and pepper.

  • Transfer to serving platter. Garnish with cilantro sprigs. Serve with a spoonful of chile sauce. Serve immediately.


8 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 6
  • 1 star values: 1