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Curry Spiced Noodles

With Mazola® Canola Oil

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SERVING SIZE

4 TO 6 SERVINGS

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TOTAL TIME

30 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 8 ounces dry Asian spaghetti shaped noodles such as egg noodles or udon noodles
  • 1 tablespoon Mazola® Canola Oil
  • 1-1/2 cups julienne cut carrots
  • 1-1/2 cups red bell pepper strips
  • 1 small zucchini, quartered and sliced
  • 1 cup sliced mushrooms
  • 1 package Patak’s® Tikka Masala Cooking Sauce
  • 1/4 cup water
  • 1/4 cup sliced green onions
  • 1/4 cup loosely packed fresh cilantro
  • 3 tablespoons chopped cashews

Instructions:

  1. Cook noodles according to package directions, drain and set aside. (These noodles usually cook for only 3 to 4 minutes.)
  2. Heat oil in a large nonstick skillet or wok over medium high heat; add carrots, peppers, zucchini and mushrooms. Cook for 1 to 2 minutes stirring occasionally. Add the cooked noodles to the pan and pour the simmer sauce and water over vegetable noodle mixture. Stir to combine and bring to a boil.
  3. Reduce heat to low, stir in onions and simmer for 3 to 5 minutes or until sauce is bubbling and slightly thickened. Sprinkle with cilantro and cashews; serve immediately.
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