Vegan Kadhi Noodles

veganricha.com

Stephanie Buchanan

subheading: For the veggies and the tadka (spiced oil):

2 teaspoons oil

½ teaspoon mustard seeds

½ teaspoon cumin seeds

¼ teaspoon fenugreek seeds optional

8 to 10 curry leaves , fresh, frozen or dried

1 tablespoon minced garlic 3 to 4 cloves

¾ teaspoon turmeric divided

¼ teaspoon cayenne or Indian red chili powder

¾ teaspoon salt divided

1 cup ( 100 g) chopped cauliflower (heaping cup or more and small chopped cauliflower)

½ cup ( 64 g) thinly sliced or chopped carrots or add other vegetables that you like

subheading: For the noodles:

4 cups ( 946.35 ml) of water or broth

5 ounces ( 141.75 g) of ramen or udon noodles

subheading: For the kadhi:

¼ cup ( 61.25 g) nondairy yogurt or you can use coconut cream

1 ½ tablespoons chickpea flour or you can use 1 tablespoon all purpose flour

subheading: For topping and garnish:

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

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