Spicy Indian Noodles

Our Kashmiri Curry is the secret ingredient of this simple yet punchy noodle recipe. The warm tomato notes of the curry paired with the sharpness of the alliums makes this dish addictive. Keep this one handy when you want dinner in under 10 minutes!

Serves 2


5oz wheat noodles

3 tbsp oil, divided

½ cup sliced red onion

2 tbsp chopped scallion whites, reserve greens

1 cup sliced red bell pepper

½ cup sliced green beans (sliced on a bias)

1 cup Maya Kaimal Kashmiri Curry

2 tbsp soy sauce

For garnish:

½ tsp sesame oil

White sesame seeds

Reserved scallions, sliced on a bias


Step 1
Boil the wheat noodles according to package instructions. Drain, rinse with cold water, toss in 1 tbsp oil so they don’t stick and hold in a colander.

Step 2
In a wok over high heat, add the remaining 2 tbsp oil and stir fry the red onion, scallions, red bell pepper and green beans for 2-3 minutes.

Step 3
Then add the Maya Kaimal Kashmiri Curry and soy sauce, simmer for 2 minutes.

Step 4
Add the boiled noodles and mix well.

Step 5
Garnish with sesame oil, scallions and sesame seeds, serve hot!