Japanese Curry Rice Paper Noodles
Noodles made from rice paper then topped with Japanese curry with onions, carrots, chopped scallions, and minced pork. Easy and delicious meal for lunch or dinner!
Print
Pin
Remove Ads
Servings: 2
Calories: 437kcal
Equipment
Ingredients
Main Ingredients
- 9 sheets rice paper
- 3 tablespoon neutral oil divided
- ¼ onion thinly sliced
- ½ carrot cut into ½ inch pieces
- 1.25 cups chicken stock
- 2 cubes Japanese curry roux I used S&B Brand
- 2 teaspoon soy sauce
- 1 teaspoon mirin
- 1 teaspoon granulated sugar
Garnishes
- Chopped green onions
- Cooked minced pork
Instructions
- Brush a cutting board with 1 teaspoon of neutral oil. Dip 3 sheets of rice paper in cold water, shake off excess water, then stack them together aligned evenly. Place rice paper on the greased cutting board and brush the top layer with more oil. Using a knife or pizza cutter, cut noodles into 1 inch thick noodles or your desired size. As you lift the noodles from the board, immediately transfer them to a bowl of cold water to keep it hydrated. Repeat with remaining rice paper.
- In a medium pot, add 1 tablespoon oil, sliced onions, and carrots and sauté for a few mins until softened. Add chicken stock, Japanese curry roux cubes, soy sauce, mirin, and sugar and stir until mixture is thickened, about 6-8 mins.
- Drain the rice paper noodles then transfer to a large bowl. Ladle desired amount of Japanese curry on top of the noodles and mix well. Add chopped scallions and minced pork on top.
Nutrition
Calories: 437kcal | Carbohydrates: 45g | Protein: 10g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 915mg | Potassium: 287mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2561IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg