A curry-flavored stir-fried rice noodle dish featuring sweet spring carrots from Tokushima Prefecture as the star. The carrots' sweetness is enhanced by curry powder and chili bean paste, while fried onions add richness. Despite the simple ingredients, this dish boasts a profound flavor with condensed vegetable umami. It's so good, you won't be able to stop eating it, and it's perfect with rice.
Ingredients
Main Ingredients (2 servings)
- Rice Noodles 100g
- Carrots 2
- Garlic (minced) 1 tbsp
- Chicken Soup 150ml
- Fried Onions 2 tbsp
Seasonings
- Sesame Oil (Taihaku) 2 tbsp
- Curry Powder 1 tsp
- Chili Bean Paste (Doubanjiang) A pinch
- Salt 1/2 tsp
- Sugar A pinch
- Sesame Oil 1 tbsp
Steps
- Boil the Rice Noodles (100g) in plenty of hot water for 4 minutes, then drain in a colander.
- Shred the Carrots (2) using a peeler.
- Heat Sesame Oil (Taihaku) (2 tbsp) and Garlic (minced) (1 tbsp) in a frying pan over low heat until fragrant.
- Once fragrant, add Curry Powder (1 tsp) and Chili Bean Paste (A pinch), and stir-fry until fragrant.
- Add the shredded Carrots and stir-fry.
- Add Salt (1/2 tsp) and stir-fry. Pour in Chicken Soup (100ml), cover, and simmer for 5 minutes. (Tip: You can easily make chicken soup by dissolving chicken stock powder in hot water.)
- Add Sugar (A pinch) and adjust seasoning with salt.
- When the carrots have absorbed the soup and the bottom of the pan is visible, add the remaining Chicken Soup (50ml). (Tip: Make sure the carrots have fully absorbed the soup before moving to the next step.)
- Add the drained Rice Noodles and stir-fry for 2-3 minutes, allowing them to absorb the soup.
- Add Fried Onions (2 tbsp) and mix everything together.
- Finally, drizzle with Sesame Oil (1 tbsp), mix well, and it's ready.
- Plate and serve.
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