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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat coconut oil in a large wok over medium-high heat and fry onions and garlic until softened.
Add curry powder, chilli powder, and turmeric, stirring to combine.
Add carrots and a splash of water, cooking for 5 minutes while stirring constantly until the carrots are tender.
Stir in red pepper, add another splash of water, and cook for 2 minutes until the pepper is slightly softened.
Add courgette and baby corn with another splash of water, cooking for another 5 minutes until vegetables are tender.
Pour boiling water over rice noodles in a separate bowl and leave to stand for 2 minutes.
Add peas to the wok and cook for 2 minutes until heated through.
Drain rice noodles and add to the wok.
Toss noodles and vegetables together until well combined.
Add lime juice and toss again to mix.
Season with black pepper to taste.
Serve and enjoy.
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For a spicier dish, increase the amount of chilli powder.
You can substitute coconut oil with vegetable oil if preferred.
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used. Just add them a bit earlier to ensure they cook through.
What can I use instead of rice vermicelli noodles?
You can use any thin noodles like glass noodles or even spaghetti as a substitute.
How can I make this dish gluten-free?
Ensure that the curry powder and other spices are gluten-free. The rice vermicelli noodles are naturally gluten-free.
Can I add protein to this dish?
Yes, you can add tofu, chicken, or shrimp for additional protein.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
