Kadhi Noodles
These Indo-Burmese inspired Kadhi noodles are comfort food that you’ve got to try! Noodles simmered in mustard seed curry leaf spiced yogurt broth topped with spiced roasted veggies! Soyfree Nutfree Indian kadhi ramen
Servings: 3
Ingredients
For the veggies and the tadka (spiced oil)
- 2 teaspoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds optional
- 8-10 curry leaves , fresh, frozen or dried
- 1 tablespoon minced garlic 3-4 cloves
- 3/4 teaspoon turmeric divided
- 1/4 teaspoon cayenne or Indian red chili powder
- 3/4 teaspoon salt divided
- 1 cup chopped cauliflower (heaping cup or more and small chopped cauliflower)
- 1/2 cup thinly sliced or chopped carrots or add other vegetables that you like
For the noodles:
- 4 cups of water or broth
- 5 ounces of ramen or udon noodles
For the kadhi:
- 1/4 cup nondairy yogurt or you can use coconut cream
- 1 1/2 tablespoons chickpea flour or you can use 1 tablespoon all purpose flour
For topping and garnish:
- sesame seeds, hemp seeds, chopped cilantro, green onion, lime juice
Instructions
Make the tempering(spiced oil) and the roasted vegetables.
- Heat a large, deep skillet over medium high heat, and add the oil. Once the oil is hot, add the mustard seeds, cumin seeds, and fenugreek seeds and cook until they start to sizzle pretty rapidly. Depending on your stove, this will happen within a few seconds, or it will take at least half a minute.
- Once the seeds are sizzling and have changed color significantly -- the mustard seeds will lighten and the cumin seeds will darken -- reduce the heat to medium and add the garlic, 1/4 teaspoon turmeric, and cayenne and mix in. Cook for a few seconds, then add in the curry leaves carefully and mix in.
- Now, add in the chopped cauliflower and carrots and 1/4 teaspoon of salt. Mix this really well, the. Cook uncovered for 2-3 mins to brown some edges. Then cover with the lid and cook until the cauliflower is cooked to preference. Check in after 6 or 7 minutes. If the skillet is drying out too much, add 1-2 tablespoons of water and continue to cook until the vegetables are tender but not absolutely cooked through. I like to keep them tender-crisp. Remove most of these vegetables to add in later. Do not remove all of the tempering spices from the pan, so leave most of the seeds, garlic, etc. in the pan.
- Add in the water or broth and the remaining salt and mix in. Once it starts to come to a boil, add and press and mix in the noodles. Cover and cook for 8 to 9 minutes, if you're using udon noodles. Cook for just 3 to 4 minutes for ramen noodles. The time depends on the type of noodles you're using. See the package for the time.
Make your kadhi mixture while the noodles are cooking.
- In a bowl mix in the yogurt, flour, and the remaining 1/2 teaspoon of turmeric and set aside. If the yogurt mixture is too thick and you're having difficulty mixing the chickpea flour in, add in 1/4 cup of water at a time.
Make the kadhi noodles.
- Check if the noodles are al dente, then mix them well and add in the yogurt mixture. Once the yogurt mixture is incorporated into the noodles and the broth, bring it to a good boil and let it cook for 2 to 3 minutes to cook out the chickpea flour flavor. If the mixture is thickening too much, you can add in 1/2 cup or more broth at this point and continue boiling. Taste and adjust salt, flavor, and heat, as needed.
- Add in a squeeze of lime juice, fold in ana third of the roasted veggies, and switch off the heat. Then plate in your serving bowls by taking some noodles out of the pan and taking some of the kadhi sauce , pouring it in and then top with the roasted veggies, seeds, green onion, cilantro and lime. To make a heartier meal, add some crisped breaded tofu or crisped garam masala spiced vegan chicken!
Video
Notes
Nutritional information doesn't include toppings.
Glutenfree: Use Glutenfree noodles
Soyfree: make sure to use Soyfree non dairy yogurt
Nutfree: make sure to use Nutfree non dairy yogurt
Nutrition
Calories: 256kcal | Carbohydrates: 43g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 709mg | Potassium: 323mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3813IU | Vitamin C: 74mg | Calcium: 77mg | Iron: 3mg