Chewy noodles in a rich Japanese curry sauce with tender broccoli spears and thick slices of red onion.
Author: Tekesha @ EatMoreFoodProject
Serves: 4
Ingredients
1 tbsp Amarillo Yellow Coloring
1 cup of water, divided
2 8-oz packages shirataki fettuccine noodles
1 tbsp sesame oil
3 tbsp olive oil
½ red onion, sliced
10oz frozen broccoli spears
1 tsp red pepper flakes
2 tbsp curry powder
1 tsp ground cinnamon
1 tsp ground ginger
14.5oz vegetable broth
1 tbsp cornstarch
Furikake (optional)
Instructions
Add Amarillo Yellow Coloring to ½ cup of hot water and stir to dissolve.
Drain shirataki noodles and toss in the colored water until each noodle is a vibrant orange. This step is optional, but it makes the dish look a lot more appealing.
Add sesame oil, olive oil, red onion, broccoli spears, red pepper flakes, curry powder, ground cinnamon, ground ginger to skillet.
Cook on medium high heat for 2 minutes, stirring to make sure everything is coated with the oil and spices.
Combine vegetable broth, ½ cup water, and cornstarch and add to skillet.
Bring to a boil, cover and cook on medium heat for 15 minutes, until broccoli is tender.
Drain the noodles and add them to the skillet.
Cook on medium high heat for approximately 5 minutes, stirring to make sure each noodle is coated in the curry sauce.