You are here: Home > Cuisine > Indian Veg Recipes > Jain > Jain International > Green Vegetable Noodles in Red Curry Sauce Green Vegetable Noodles in Red Curry Sauce by Tarla Dalal Rice noodles and green vegetables in a fiery red curry sauce! 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Cooking Time: 20 mins. Total Time: 40 mins 4Serves 4. Show me for servings Ingredients 2 1/2 cups cooked rice noodles, refer handy tip1/4 cup chopped long beans (chawli)1/2 cup broccoli florets1/4 cup boiled green peas1/4 cup chopped french beansFor the curry sauce1 cup coconut milk1 recipe red curry paste, recipe below1 tsp tamarind (imli) paste1 tbsp sugar1 tbsp roasted and chopped peanuts2 tsp cornflour salt to tasteFor the red curry paste5 whole dry kashmiri red chillies, soaked in warm water for 10 minutes and drained.1/4 cup bottle gourd (doodhi / lauki) , cut into cubes1/2 tsp dried ginger powder (soonth) mixed with water1/4 cup chopped lemon grass (hare chai ki patti)6 stalks of coriander (dhania) leaves1 tbsp coriander (dhania) seeds2 tbsp cumin seeds (jeera)1/2 tbsp black peppercorns (kalimirch)1/2 tsp soy sauce1/2 tsp salt Method Main ProcedureFor the red curry pasteFor the red curry pasteBlend lemon grass leaves with ¼ cup of water. Strain, discard the lemon grass and keep the water aside. Combine all the remaining ingredients and blend to a smooth paste using the reserved lemon grass water. Keep aside. For the curry sauce For the curry sauce In a pan, mix the coconut milk, cornflour, red curry paste, tamarind paste, sugar and peanuts and bring to a boil. Add the salt and simmer for a few minutes till the sauce thickens. Keep aside.How to proceedHow to proceedCook the long beans, broccoli florets, green peas and french beans in salted hot water till they are tender. Drain and keep aside.Place the noodles in the centre of a serving plate and arrange the blanched vegetables around the sides. Pour the curry sauce over the noodles and vegetables.Serve immediately. TipsTo cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instruction on the package specify. Drain the water and again dip into cold water in order to arrest any further cooking. Drain and use as required.Do not use coriander leaves for making red curry paste as it will affect the colour of the paste. Nutrient values per Energy1355 calProtein23.9 gCarbohydrates142.1 gFiber30.7 gFat77.3 gCholesterol0 mgVitamin A827 mcgVitamin B10.4 mgVitamin B20.4 mgVitamin B35.3 mgVitamin C42 mgFolic Acid107.2 mcgCalcium116.6 mgIron5.9 mgMagnesium0 mgPhosphorus0 mgSodium157.2 mgPotassium350.2 mgZinc1.2 mg