Print Options:

Curry Noodle Salad by Leon Vermaak

Yields1 ServingPrep Time20 mins

A tangy-sweet curried noodle salad tossed with tomato sauce, vinegar, and spices, best enjoyed after resting overnight to let the flavors develop.

 500 g Cooked Noodles
 1 Green Pepperlarge, finely chopped
 1 Onionlarge, finely chopped
 250 ml Tomato Sauce
 125 ml Vinegar
 125 ml Cooking Oil
 200 ml Sugar
 1 tbsp Curry Powder
 Salt & Pepperto taste
 Tabasco Sauceoptional
1

Mix all the ingredients together and pour over the cooked noodles.

2

Then add the onion and green pepper. If possible, let it stand overnight — the sugar in the sauce mellows the heat of the curry and Tabasco sauce, and the flavors develop best when left overnight.