Curry has a magical way of transforming food—not only in flavor but also in appearance. We often used curry in stir-fry or braise cooking. This time we add a pinch of it to this bowl of noodles, which gives us a fresh surprise.

With just a touch of it, the plain white noodles take on a beautiful golden hue, almost like strands of egg noodles. It’s a small change, but one that makes the bowl irresistibly inviting.

🥢 Basic Ingredients

wheatflour noodles, meatballs, tomatoes, mushrooms, bamboo shoots, leaf greens, pickled cucumber cubes (or any vegetables you love), Curry powder, Salt

🥢 Simple Steps

1. Place the whole tomatoes in hot water to loosen the skins. Peel and cut into chunks.
2. In a pan with a little oil, sauté the tomatoes until they break down, then add water and simmer into a sauce.
3. Season the tomato sauce with a small pinch of curry powder and salt, stirring until well combined.
4. Add the meatballs, mushrooms, bamboo shoots, leaf greens, and any other ingredients you like. Continue simmering until the broth thickens. Tip: since meatballs take the longest to cook, add them first, followed by the vegetables.
5. Meanwhile, cook the noodles in a separate pot of boiling water. When the water comes to a boil for the first time, transfer the noodles into the tomato curry broth. Finish cooking them in the sauce until tender yet springy. Be careful not to overcook—the noodles should stay pleasantly chewy, not mushy.

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