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Curry Noodles

This Curry Noodles dish is bursting with flavor! A creamy coconut base enriched with spices and fresh veggies, perfect for a quick weeknight meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Comfort Food, Easy, Vegan
Servings: 4 servings

Ingredients

  • 12 ounces rice noodles
  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 medium onion thinly sliced
  • 4 teaspoons fresh ginger grated
  • 3 tablespoons red curry paste
  • 1.5 teaspoons cornstarch
  • 1 14-ounce can coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 1 red bell pepper thinly sliced
  • 1 carrot julienned
  • 1.5 tablespoons fresh lime juice freshly squeezed
  • 0.25 cup fresh cilantro chopped

Instructions

  • Begin by bringing a large pot of water to a boil. Once boiling, add the 12 ounces of rice noodles and cook according to the package instructions until they are tender. Drain and set aside, tossing them with a little oil to prevent sticking.
  • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sliced onion, sautéing until they are fragrant and the onion is translucent, about 3-4 minutes.
  • Stir in the grated fresh ginger and red curry paste. Cook for another 1-2 minutes, allowing the spices to bloom and infuse the oil with their flavor.
  • In a small bowl, mix 1 1/2 teaspoons of cornstarch with a little water to create a slurry. Add the coconut milk, soy sauce, and maple syrup to the skillet, stirring to combine. Then add the cornstarch slurry to the sauce, stirring continuously until the mixture thickens slightly.
  • Add the thinly sliced red bell pepper and julienned carrot to the skillet. Cook for about 5 minutes, or until the vegetables are tender yet still vibrant.
  • Add the cooked rice noodles to the skillet, gently tossing to coat the noodles in the sauce and ensuring the vegetables are evenly distributed.
  • Remove the skillet from heat and drizzle the freshly squeezed lime juice over the noodles. Toss in the chopped cilantro for a fresh finishing touch.

Equipment

  • Large pot
  • Skillet or Wok
  • Measuring cups and spoons
  • Cutting board and knife

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze for up to 2 months; allow to cool completely before freezing.
  • To reheat, add a splash of water or coconut milk to restore creaminess.