One-Pot Vegan Kadhi Noodles

These Indo-Burmese Kadhi noodles are comfort food that you just’ve got to try! Noodles simmered in mustard seed curry leaf spiced yogurt broth topped with spiced roasted veggies! Soyfree Nutfree

Kadhi is a yogurt-based sauce or soup that is a component of Indian cuisine. There are different recipes based on the state.

Punjabi kadhi normally has some fried fritters added to it. Marwari kadhi has crisp papadam or some sliced onion added to it. Maharashtrian kadhi is normally thinner and lighter.

There are tons of variations of kadhi. It’s super delicious with just just a few spices and just a few yogurt and chickpea flour to make a skinny or thick sauce.

My husband’s mom used to feed him kadhi noodles when he was growing up, and when he told me about it, I used to be super surprised because that’s such an unusual combination.

Kadhi noodles can also be a dish that’s served in Burmese cuisine. But this isn’t the authentic Burmese version(kadhi khow suey). This vegan kadhi noodles recipe is predicated on my husband’s recollection of the kadhi noodles that his mom used to make, that I then modified and made right into a more ramen-style dish with roasted vegetables to top it.

This kadhi ramen is comfort food with amazing flavors, so that you’ve got to try it. 

Why You’ll Love Vegan Kadhi

• easy to make but still full of flavor
• Who doesn’t love noodles in a creamy sauce?
• gluten-free option
• one-pot meal

More One-Pot noodles Recipes

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Kadhi Noodles

These Kadhi noodles are comfort food that you just’ve got to try! Noodles simmered in mustard seed curry leaf spiced yogurt broth topped with spiced roasted veggies! Soyfree Nutfree Indian kadhi ramen

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: dinner, Primary, Primary Course

Cuisine: Indian Fusion

Servings: 4

Calories: 226kcal

Writer: Vegan Richa

Ingredients

For the veggies and the tadka (spiced oil)

• 2 teaspoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds optional
• 8-10 curry leaves , fresh, frozen or dried
• 1 tablespoon minced garlic 3-4 cloves
• 3/4 teaspoon turmeric divided
• 1/4 teaspoon cayenne or Indian red chili powder
• 3/4 teaspoon salt divided
• 1 cup (100 g) chopped cauliflower (heaping cup or more and small chopped cauliflower)
• 1/2 cup (64 g) thinly sliced or chopped carrots or add other vegetables that you just like

For the noodles:

• 4 cups (946.35 ml) of water or broth
• 5 ounces (141.75 g) of ramen or udon noodles

For the kadhi:

• 1/4 cup (61.25 g) nondairy yogurt or you should utilize coconut cream
• 1 1/2 tablespoons chickpea flour or you should utilize 1 tablespoon all purpose flour

For topping and garnish:

• sesame seeds, chopped cilantro, green onion, lime juice

Instructions

Make the tempering(spiced oil) and the roasted vegetables.

• Heat a big, deep skillet over medium high heat, and add the oil. Once the oil is hot, add the mustard seeds, cumin seeds, and fenugreek seeds and cook until they begin to sizzle pretty rapidly. Depending in your stove, this can occur inside just a few seconds, or it would take at the least half a minute.

• Once the seeds are sizzling and have modified color significantly — the mustard seeds will lighten and the cumin seeds will darken — reduce the warmth to medium and add the garlic, 1/4 teaspoon turmeric, and cayenne and blend in. Cook for just a few seconds, then add within the curry leaves rigorously and blend in.

• Now, add within the chopped cauliflower and carrots and 1/4 teaspoon of salt. Mix this rather well, the. Cook uncovered for 2-3 mins to brown some edges. Then cover with the lid and cook until the cauliflower is cooked to preference. Check in after 6 or 7 minutes. If the skillet is drying out an excessive amount of, add 1-2 tablespoons of water and proceed to cook until the vegetables are tender but not absolutely cooked through. I wish to keep them tender-crisp. Remove most of those vegetables so as to add in later. Don’t remove the entire tempering spices from the pan, so leave a lot of the seeds, garlic, etc. within the pan.

• Add within the water or broth and the remaining salt and blend in. Once it starts to come back to a boil, add and press and blend within the noodles. Cover and cook for 8 to 9 minutes, should you’re using udon noodles. Cook for just 3 to 4 minutes for ramen noodles. The time is dependent upon the sort of noodles you are using. See the package for the time.

Make your kadhi mixture while the noodles are cooking.

• In a bowl mix within the yogurt, flour, and the remaining 1/2 teaspoon of turmeric and put aside. If the yogurt mixture is simply too thick and also you’re having difficulty mixing the chickpea flour in, add in 1/4 cup of water at a time.

Make the kadhi noodles.

• Check if the noodles are al dente, then mix them well and add within the yogurt mixture. Once the yogurt mixture is incorporated into the noodles and the broth, bring it to a very good boil and let it cook for two to three minutes to cook out the chickpea flour flavor. If the mixture is thickening an excessive amount of, you’ll be able to add in 1/2 cup or more broth at this point and proceed boiling. Taste and adjust salt, flavor, and warmth, as needed.

• Add in a squeeze of lime juice, fold in ana third of the roasted veggies, and switch off the warmth. Then plate in your serving bowls by taking some noodles out of the pan and taking a number of the kadhi sauce , pouring it in after which top with the roasted veggies, sesame seeds, green onion, cilantro and lime.

Notes

Dietary information doesn’t include toppings.
Glutenfree: Use Glutenfree noodles
Soyfree: be sure to make use of Soyfree non dairy yogurt
Nutfree: be sure to make use of Nutfree non dairy yogurt 

Nutrition

Nutrition Facts

Kadhi Noodles

Amount Per Serving

Calories 226
Calories from Fat 63

% Each day Value*

Fat 7g11%

Saturated Fat 3g19%

Sodium 698mg30%

Potassium 242mg7%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 5g6%

Protein 6g12%

Vitamin A 3310IU66%

Vitamin C 56mg68%

Calcium 58mg6%

Iron 2mg11%

* Percent Each day Values are based on a 2000 calorie weight loss program.

Ingredients and Substitutions

• tempering – The tempering/tadka (spiced oil) brings a lot flavor to this sauce! It combines a bit of little bit of oil with mustard, cumin, and fenugreek seeds together with curry leaves, garlic, turmeric, and cayenne. In the event you can’t find fenugreek seeds, it’s positive to omit them.
• veggies – My version uses cauliflower and carrots, but be happy to make use of any veggies that you just like!
• noodles – You need to use ramen or udon noodles for this recipe.
• broth or water – permits you to cook the veggies in the identical pot because the sauce.
• non-dairy yogurt – That is the bottom for the vegan kadhi. You need to use coconut cream, as an alternative, should you prefer.
• chickpea flour – The flour thickens the kadhi. You need to use all-purpose flour as an alternative if needed.
• garnishes/toppings – Sesame seeds, cilantro, green onion, and lime juice bring zesty flavors and a few extra texture to your vegan kadhi noodles.

Suggestions

• While you add the noodles to the pan, be sure that you just press it into the liquid. It will help prevent it sticking to itself while cooking.
• Curry leaves are likely to pop and sizzle if you add them to the pan, so watch out if you drop them in.
• While you remove the veggies from the pan, be sure to depart behind as much of the spices and oil as you’ll be able to, since this brings a lot flavor to the sauce!
• Keep the veggies in a covered bowl, in order that they don’t get cold whilst you finish the sauce.

The way to Make Kadhi Noodles

Heat a big, deep skillet over medium high heat, and add the oil. Once the oil is hot, add the mustard seeds, cumin seeds, and fenugreek seeds and cook until they begin to sizzle pretty rapidly.

Depending in your stove, this can occur inside just a few seconds, or it would take at the least half a minute.

Once the seeds are sizzling and have modified color significantly — the mustard seeds will lighten and the cumin seeds will darken — reduce the warmth to medium and add the garlic, 1/4 teaspoon turmeric, and cayenne and blend in.

Cook for just a few seconds, then add within the curry leaves rigorously and blend in.

Now, add within the chopped cauliflower and carrots and 1/4 teaspoon of salt. Mix this rather well, and cook uncovered for 3-4 mins to sear some edges, then cover with the lid and cook until the cauliflower is cooked to preference.

Check in after 6 or 7 minutes. If the skillet is drying out an excessive amount of, add 1-2 tablespoons of water and proceed to cook until the vegetables are tender but not absolutely cooked through. I wish to keep them tender-crisp.

Remove a lot of the vegetables so as to add in later. Don’t remove the entire spices from the pan, so leave a lot of the seeds, garlic, etc. within the pan.

Add within the water or broth and the remaining salt and blend in. Once it starts to come back to a boil, mix within the noodles. Press the noodles in. Cover and cook for 8 to 9 minutes, should you’re using udon noodles. Cook for just 3 to 4 minutes for ramen noodles. The time is dependent upon the sort of noodles you’re using. See the package for the time.

Make your kadhi mixture while the noodles are cooking. In a bowl mix within the yogurt, chickpea flour, and the remaining 1/2 teaspoon of turmeric and put aside. If the yogurt mixture is simply too thick and also you’re having difficulty mixing the chickpea flour in, add in 1/4 cup of water at a time.

Now, check if the noodles are al dente, then mix them well and add within the yogurt mixture.

Once the yogurt mixture is incorporated into the noodles and the broth, bring it to a very good boil and let it cook for 2 to a few minutes to cook the chickpea flour flavor. If the mixture is thickening an excessive amount of, you’ll be able to add in 1/2 cup or more broth at this point and proceed boiling.

Taste and adjust salt, flavor, and warmth, as needed. Then, add in a squeeze of lime juice, fold in a number of the roasted veggies and switch off the warmth.

Plate the vegan kadhi noodles in your serving bowls by taking some noodles out of the pan and taking a number of the kadhi broth and roasted veggies to top the noodles.

Regularly Asked Questions