5 from 21 votes
Kadhi Noodles
Kadhi Noodles combine spiced tempered oil with vegetables like cauliflower and carrots, cooked alongside ramen or udon noodles in a tangy yogurt-chickpea-flour sauce. The dish balances aromatic Indian spices with tender vegetables and soft noodles, creating a comforting, mildly spiced meal. Toppings like cilantro, sesame seeds, and lime juice add freshness and texture, making it a flavorful and hearty option.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
Calories:
256 kcal
Course:
Main Course, Dinner
Cuisine:
Indian
Ingredients
For the veggies and the tadka (spiced oil)
- 2 teaspoons neutral cooking oil generic cooking 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 garlic 3-4 cloves, minced
- 3/4 teaspoon Turmeric divided
- 1/4 teaspoon cayenne pepper or Indian red chili powder
- 3/4 teaspoon salt divided
- 1 cup cauliflower heaping cup or more and small chopped cauliflower, chopped
- 1/2 cup carrot or add other vegetables that you like, thinly sliced or chopped
For the noodles:
- 4 cups water or broth
- 5 ounces of ramen or udon noodles
For the kadhi:
- 1/4 cup nondairy yogurt or you can use coconut cream
- 1 1/2 tablespoons chickpea flour or you can use 1 tablespoon all purpose flour
For topping and garnish:
- sesame seed chopped cilantro
- hemp seed
- cilantro
- green onion
- lime juice
Instructions
Make the tempering(spiced oil) and the roasted vegetables.
- Heat a large, 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 start to sizzle pretty rapidly. Depending on your stove, this will happen within a few seconds, or it will take at least half a minute.
- Once the seeds are sizzling and have changed color significantly -- the mustard seeds will lighten and the cumin seeds will darken -- reduce the heat to medium and add the garlic, 1/4 teaspoon turmeric, and cayenne and mix in. Cook for a few seconds, then add in the curry leaves carefully and mix in.
- Now, add in the chopped cauliflower and carrots and 1/4 teaspoon of salt. Mix this really 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 too much, add 1-2 tablespoons of water and continue to cook until the vegetables are tender but not absolutely cooked through. I like to keep them tender-crisp. Remove most of these vegetables to add in later. Do not remove all of the tempering spices from the pan, so leave most of the seeds, garlic, etc. in the pan.
- Add in the water or broth and the remaining salt and mix in. Once it starts to come to a boil, add and press and mix in the noodles. Cover and cook for 8 to 9 minutes, if you're using udon noodles. Cook for just 3 to 4 minutes for ramen noodles. The time depends on the type of noodles you're using. See the package for the time.
Cup of Yum
Make your kadhi mixture while the noodles are cooking.
- In a bowl mix in the yogurt, flour, and the remaining 1/2 teaspoon of turmeric and set aside. If the yogurt mixture is too thick and 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 in the yogurt mixture. Once the yogurt mixture is incorporated into the noodles and the broth, bring it to a good boil and let it cook for 2 to 3 minutes to cook out the chickpea flour flavor. If the mixture is thickening too much, you can add in 1/2 cup or more broth at this point and continue boiling. Taste and adjust salt, flavor, and heat, as needed.
- Add in a squeeze of lime juice, fold in ana third of the roasted veggies, and switch off the heat. Then plate in your serving bowls by taking some noodles out of the pan and taking some of the kadhi sauce , pouring it in and then top with the roasted veggies, seeds, green onion, cilantro and lime. To make a heartier meal, add some crisped breaded tofu or crisped garam masala spiced vegan chicken!
Notes
- Adjust toppings like sesame seeds and cilantro to your preference for added freshness and texture.
- Use gluten-free noodles and soy-free nondairy yogurt if needed for dietary restrictions.
- Add other preferred vegetables in place of or alongside cauliflower and carrots to vary the dish.
Nutrition Information
Calories
256kcal
(13%)
Carbohydrates
43g
(14%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
709mg
(30%)
Potassium
323mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3813IU
(76%)
Vitamin C
74mg
(82%)
Calcium
77mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 256
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 709mg | 30% |
| Potassium | 323mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3813IU | 76% |
| Vitamin C | 74mg | 82% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.