Yellow Curry Noodles (Print Version)
# Ingredients:
01 -
8 oz rice noodles
02 -
1 tablespoon olive oil
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
05 -
1 tablespoon fresh ginger, grated
06 -
2 tablespoons yellow curry paste
07 -
1 can (14 oz) coconut milk
08 -
1 tablespoon soy sauce (or tamari for gluten-free)
09 -
1 teaspoon sugar
10 -
2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas)
11 -
Fresh cilantro and lime wedges for garnish
# Instructions:
01 -
Cook rice noodles according to the package instructions. Drain and set aside.
02 -
Heat olive oil in a large skillet or wok over medium heat. Add the onion and sauté for 2-3 minutes until softened.
03 -
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
04 -
Add the yellow curry paste and stir to coat the onion mixture. Cook for 1-2 minutes to release the flavors.
05 -
Pour in the coconut milk, soy sauce, and sugar, and bring the mixture to a simmer.
06 -
Add the mixed vegetables and cook for 3-5 minutes until tender-crisp.
07 -
Toss the cooked noodles into the skillet, mixing well to coat them in the curry sauce.
08 -
Serve immediately, garnished with fresh cilantro and lime wedges.
# Notes:
01 -
These 15-minute Yellow Curry Noodles are the perfect blend of creamy coconut and vibrant curry flavors, paired with tender rice noodles and colorful vegetables.
02 -
This recipe is ideal for busy weeknights when you crave something quick, hearty, and packed with nutrients.