Rice noodles are my absolute favorite gluten free ingredient to cook with. They are super versatile and can be tossed and sauteed with just about anything. There was once a time when I was tossing Curry Rice Noodles nearly everyday. Is it just me that gets on certain food kicks and you make the same thing everyday for weeks on end? Right now my food kick (obsession) eggplant. These Spicy Curry Rice Noodles w/Eggplant are super simple to throw together and combine my favorite rice noodles with my current obsession. Don’t worry if you don’t have or don’t like eggplant. Simply, swap, switch, or sub it out for your favorite veggie. But I encourage you to go out on a limb and try something new and different for once 
Spicy Curry Rice Noodles w/ Eggplant
1 medium eggplant halved, peeled, and cubed
1 half package dried rice noodles
1 cup shredded carrot
3 stalks green onion, diced
1 small onion, sliced
1/4 cup minced garlic
2 tablespoons indian hot curry
1 tablespoon red pepper flakes
2 tablespoons vinegar
1 cup water
1 tablespoon brown sugar
olive oil to coat pan
To taste: onion powder, salt, black pepper, garlic powder
- Coat medium cast iron skillet with olive oil and add garlic, onions, green onions, carrot, bell pepper and eggplant to pan and brown for 10 minutes on medium heat
- Add vinegar, red pepper flakes, curry, and season to taste. Reduce heat to a simmer and add 1/2 cup water and rice noodles. Cover skillet and simmer until rice noodles and veggies are tender another 15 minutes.
- Add remaining water and toss noodles in pan with veggies making sure to coat well. Add additional curry or seasonings to taste. Turn off heat and let stir fry sit covered for an additional 5 minutes before serving.
